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Stuffed Chicken Breasts with Asparagus and Parmesan Rice
Stuffed Chicken Breasts with Asparagus and Parmesan Rice
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Cheesy asparagus and ham stuffed chicken breasts, served on flavorful tomato rice.
Ingredients:
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon extra-virgin olive oil, or more as needed
  • 1 cup chopped fresh asparagus
  • 0.25 teaspoon garlic powder, or to taste
  • salt and ground black pepper to taste
  • 4 slices deli ham
  • 0.5 cup shredded Cheddar cheese
  • 2 tablespoons butter, divided
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1 cup uncooked white rice
  • 1 (14.5 ounce) can diced tomatoes with onion and celery, drained
  • 0.33333334326744 cup grated Parmesan cheese, or to taste
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C).
  • Place the chicken breasts between two sheets of heavy plastic on a sturdy surface and use a meat mallet to pound them to 1/4 inch thickness.
  • In a skillet over medium heat, sauté the asparagus with garlic powder, salt, and black pepper until bright green and slightly tender, about 5 minutes. Remove from heat.
  • Place a chicken breast on a work surface, add a slice of ham, spread 1/4 of the asparagus mixture, sprinkle 1/4 of the Cheddar cheese. Roll and secure with toothpicks or kitchen string, then transfer to a 9x13-inch baking dish seam side down. Top each breast with 1/2 tablespoon butter.
  • Roast in the oven until the chicken is cooked through and the juices run clear, about 30-40 minutes. Use a meat thermometer to ensure the stuffed breast reaches 160°F (70°C). Occasionally baste the chicken with pan juices while baking.
  • As the chicken bakes, combine chicken broth and butter in a saucepan and bring to a boil. Add rice and tomatoes, then simmer covered until rice is tender and broth is absorbed, about 20 minutes. Let it stand for 5 minutes off the heat, then mix in Parmesan cheese. Serve the stuffed chicken breasts over the flavorful rice.

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