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| Asparagus-Stuffed Chicken Breast with White Wine Sauce |
"Want an outstanding dinner for guests? Then this is your pass-to recipe. These saucy bird breasts stuffed with asparagus and provolone will have them soliciting for seconds! Garnish with additional parsley."
Ingredients :
- 2 tablespoons olive oil, divided
- eight stalks sparkling asparagus, trimmed
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- 2 huge skinless, boneless chicken breasts
- 1 tablespoon lemon zest
- 4 slices decreased-fats provolone cheese
- four toothpicks, or as wished
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- three cups chicken broth, divided
- 1 cup tri-coloured quinoa
- 1 tablespoon butter
- 1/2 cup minced shallot
- 1 cup white wine
- 1 tablespoon all-motive flour
- 1 tablespoon chopped clean flat-leaf parsley
Instructions :
| Prep : 15M | Cook : 2M | Ready in : 1H5M |
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- Preheat the oven to 425 tiers F (220 stages C).
- Heat 1 tablespoon oil in a huge oven-safe skillet over medium-high warmth. Add asparagus and season with salt and pepper. Cook for 5 to six mins, turning midway thru. Add garlic and stir to coat. Cook till asparagus is slightly browned, 2 to a few minutes more. Remove from warmness.
- Slice fowl breasts partly in 1/2, lengthwise, to create a pocket in each. Season the insides with salt, pepper, and lemon zest. Fill every chook breast with four asparagus stalks and 2 slices provolone cheese. Enclose the filling and use toothpicks to keep bird closed.
- Mix salt, pepper, garlic powder, and paprika collectively in a small bowl. Use to season the out of doors of the chicken.
- Heat closing olive oil inside the identical skillet over medium-high heat. Sear hen breasts till golden brown, three to five minutes in line with facet. Transfer chook to a baking dish.
- Bake in the preheated oven until an on the spot-study thermometer inserted into the middle reads as a minimum 165 tiers F (seventy four stages C), about 20 minutes.
- Meanwhile, integrate 2 cups chicken broth and quinoa in a saucepan over medium warmth. Bring to a boil. Reduce warmness to low, cover, and simmer until broth is absorbed, about 15 mins.
- Transfer hen to a serving plate and cover with aluminum foil to keep heat.
- Melt butter inside the identical skillet over medium-excessive heat. Add shallot and cook until gentle however no longer browned, approximately 6 mins. Stir in wine and last bird broth and bring to a boil. Reduce warmness and simmer for 3 minutes. Whisk in flour and season with salt and pepper. Continue whisking, with out boiling, until sauce is thick enough to coat the returned of a spoon, approximately five minutes. Stir in parsley and serve over bird and quinoa.
Notes :
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