It's pretty evident I like chicken. It's just so versatile, what can't you do with chicken?

It cooks fast and takes well to every flavor. 

For this recipe, I just combined my love for aparagus and chicken,

threw some cheese in there, and made these stunning stuffed chicken breasts! The panko added a crunchy coating while the chicken remained nice and moist. They come out of the oven looking gorgeous, very crowd pleasing, but they also work for a weeknight dinner.

As always you can also sub in/out any ingredients for fit your liking like jalapeno cheddar, or apple swiss.

 

What you need:

  • 2 chicken breasts
  • 1 bunch aparagus, trimmed (trim about 1/4 off the bottom)
  • provolone cheese slices, cut in thirds
  • 1/2 cup panko bread crumbs
  • 1 tsp garlic powder
  • 1 tsp italian seasoning
  • salt and pepper
  • 1/4 cup buttermilk

Begin by preheating oven to 375 degrees fahrenheit. Cut chicken breast into half lengthwise, then if possible, slice into halves again.Or place chicken between to sheets of plastic wrap on cutting board, and pound until thin.

In a small bowl, combine panko,garlic powder,italian seasoning, and salt and pepper. Set aside

Place cheese and asparagus closer to one side of chicken, then roll up chicken.

**you can secure chicken in place by using a toothpick or small skewer. Thread toothpick through inner and outer chicken at seam

Brush chicken with buttermilk (all sides) and roll in breadcrumb mixture.

Place chicken on a greased baking sheet and bake for 30-35 mins

Serve and enjoy!

 


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