I have, for some reason, been reluctant to hop on the stuffed chicken breast train. I've preferred dark meat chicken for many years now. But the appeal of the stuffed chicken breast has been very real recently and I've found myself craving it. The thing about white meat chicken is that it doesn't have too much flavor on its own. If you're familiar with my blog, you know there are some foods that, to me, don't taste like anything. You have to make it taste like something. Like risotto. We have to make risotto taste like something. Same with chicken breast. And I definitely cracked the code with this cheesy stuffed chicken breast with tomatoes and asparagus.
The Stuffed Chicken Breast Series: An Easy, Gourmet Treat
But before I get into that, I'd like to welcome you to my Stuffed Chicken Breast Series. Yes, I'm going all in with stuffed chicken breast recipes. Several months ago, I posted an Easy Baked Chicken Cordon Bleu which is my mom's recipe and I've always loved it. So awesome. Now, I want to dedicate some time and attention to more stuffed chicken breast recipes and techniques.
For example, there are methods to choose from. The first is butterfly, stuff & fold, like my cordon bleu. Next option, slice down the top of breast to make a pocket, stuff crumpled tin foil into the pocket, sear it, then add the filling into the pocket. This seems like it will work if you have a creamier filling. Lastly, there is the rolling method: butterfly the breast, pound it thin, lay out/spread your filling onto the chicken, then roll the breast. For this type of technique your filling should lay flat and not be bulky. There are so many exciting combinations and methods to try! Also, yes, there are many more variations on how best to stuff your boneless chicken breast. These are simply a jumping off point!
Kick it up a Notch for Your Next Sunday Night Dinner
For this cheesy stuffed chicken breast with tomatoes and asparagus I am using the butterfly, stuff and fold method with toothpicks! Stuffed chicken breast is actually a very easy thing to put together and with gourmet results. Essentially, it goes like this: think of your favorite flavors and put them inside a chicken breast! I knew I wanted asparagus and tomato, but I wasn't sure which cheese would work. And yes, I suppose mozzarella would be fine for this, but I wanted something more elevated than that for this combo. I took a chance on the cream cheese and sharp provolone when I tested the recipe, and it was everything I wanted it to be. I think you'll love it too!
Remember guys - you're never alone in the kitchen. I have written instructions and step-by-step videos for all my recipes. I'll be with you every step of the way. Our kitchens are meant to be used for preparing delicious food for ourselves and our loved ones. We share our lives and our laughs over meals. Carrying on the tradition of sharing meals and conversations with our loved ones has never been more important. We live in a fast-paced world with our faces glued to screens for much of the day. Let's step back for a moment and enjoy the simple pleasures: breaking bread with the people we care about, talking, sharing and listening. Now go forth and cook!Print