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I really like the ease of cooking a whole chicken. Sometimes I cook it in the slow cookerand other times I make a rotisserie chicken. And I always use bones to make really good broth for soup. But on days when I have more time, I like to use chicken breast for something else.
Recently, I had some odds and ended up in my fridge and thinking about Chicken Cordon Bleu. However, I didn’t want to bother with breading, and I wanted to use up some of the asparagus, so here are the results. We all really enjoyed it, and I hope you do too!
Different ways to stuff chicken breasts
There are two main ways to stuff chicken breasts – the pocket method or the rolled up method:
Pocket method
For this method, use a sharp knife to cut one side of the chicken breast, being careful not to cut through the other side. Then you stuff into the bag any ingredients you want to use. This method is faster than the roll method but cooks longer. The chicken is thicker, so the cooking time is longer, and it looks like the stuffing per piece of chicken will be lower.
Roll up method
For this method, you cut each chicken breast in half horizontally, then pound each piece with a mallet until ¼ inch thick. Then you spread the filling evenly on each piece and then roll it up. This method takes a little more work but cooks faster and is really tasty and delicious. My kids love making the pounding portion of this, which allows me to focus on other parts of the meal.
My Stuffed Chicken Breast Recipe
I used the roll-up method for this recipe, but if you prefer the pocket method, make sure you adjust your cooking time accordingly. Lower the oven temperature to 350°F and cook for about 40 minutes. If you have a cooking thermometer, it’s a really useful tool to gauge the doneness of meat. Cook chicken to 165°F.
I selected the stuffing for this recipe based on what I have in the fridge. I have some sliced ham and cheese and a bunch of asparagus that needs to be used. For the cheese, I use a mixture of swiss and fontina.
You can really stuff the rolls up with any combination of ingredients that seem right to you. Here are a few ideas:
- Make it a Mexican-themed roll with sautéed bell peppers and onions, pepper jack cheese and sprinkles Spice on the chicken.
- Add some Italian flair with sun-dried tomatoes, basil, and mozzarella cheese.
- Go Greek with kalamata olives and artichoke hearts.
However you choose to stuff it, I hope you like it!
Stuffed chicken breast recipe
Simple grilled chicken breast thinly sliced, seasoned and rolled up with ham, cheese and asparagus.
Tutorial
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Preheat oven to 400°F.
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Grease a large baking dish and set it aside.
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Cut each chicken breast in half horizontally, creating two thinner pieces.
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Use a meat mallet to pound each chicken breast halves to a thickness of ¼ inch.
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Place a slice of ham and a slice of cheese on each chicken breast.
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Place three tops of asparagus on the short end of each chicken breast.
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Roll each chicken breast, starting at the end with the asparagus.
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Sprinkle the rolled chicken breasts with garlic powder, basil, salt, and pepper.
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Place the chicken rolls in the prepared baking tray.
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Bake in the preheated oven for 25-30 minutes or until chicken is cooked through to 165°F.
Note
- Stir-fried spinach with mushrooms
- Sun-dried tomatoes and mozzarella
- Stir-fry bell peppers and onions and season with taco
Nutrition
Serve: firststuffed breast + 1 cup cauliflowerCalories: 624kcalCarbohydrates: 2gProtein: 74gFat: 34gSaturated fat: 16gPolyunsaturated fats: 2gFat: 11gTrans fats: firstgCholesterol: 238mgSodium: 1857mgPotassium: 1082mgFiber: firstgRoad: firstgVitamin A: 678IUVitamin C: 3mgCalcium: 428mgIron: 2mg
What’s your favorite chicken recipe? Let me know below!
