Chicken Breasts Stuffed With Asparagus and Parmesan |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 2 |
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From The Everything Cooking for Two Cookbook . Ingredients:
8 asparagus spears |
2 (6 ounce) boneless chicken breasts, butterflied |
salt and pepper, to taste |
1/2 teaspoon basil |
1/2 teaspoon oregano |
1 cup parmesan cheese, shredded |
cooking spray |
Directions:
1. 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.
2. 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.
3. 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.
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