Chicken Breasts Stuffed With Asparagus And Parmesan Recipes

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
• Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
• Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.

Steps:

• Preheat oven to 400 degrees F. Trim the bottoms of the asparagus and steam the spears for 4 minutes. Shock in cold water and drain.
• Season the inside of each chicken breast with salt and pepper, basil and oregano. Sprinkle 1/4 cup of the cheese evenly inside each breast. Top each with 4 asparagus spears and fold the chicken back together.
• Spray a baking sheet with the cooking spray. Place the chicken on the sheet and top with Parmesan cheese. Spray lightly with cooking spray. Bake for 12 minutes.

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Preheat air fryer to 325°. Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., Place chicken in a single layer in greased air fryer; spritz with cooking spray. Cook until chicken is no longer pink, 15-20 minutes. Discard toothpicks.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.