Description
Asparagus Stuffed Chicken Parmesan is an easy, healthy dinner recipe thats keto friendly, low carb, gluten free and ready in 30 minutes.
Equipment
Oven
Ingredients
3Chicken Breasts
1teaspoonGarlic paste
12Stalks Asparagus, stalks removed
1/2cupCream Cheese
1tablespoonButter
1teaspoonOlive Oil
3/4cupMarinara Sauce
1cupMozzarella, shredded
Salt and Pepper to taste
Instructions
- To start prepping the chicken, butterfly the chicken (or slice it in half without slicing it all the way through. The chicken breast should open out like a butterfly with one end still intact in the middle). Remove the hardy stalks of the asparagus and set aside.
- Rub salt, pepper and garlic paste all over the chicken breasts (inside and outside). Divide cream cheese between the chicken breasts and spread it on the inside. Place four stalks of asparagus and then fold one side of the breast over the other, tucking it in place with a toothpick to make sure it doesn’t come open.
- Preheat the oven, and set it to broiler. Add butter and olive oil to a hot skillet and place the chicken breasts in it. Cook the breasts on each side for 6-7 minutes (total time will be 14-15 minutes depending on the size of the breast) till the chicken is almost cooked through.
Top each breast with 1/4 cup marinara sauce, and divide the shredded mozzarella on top. Place in the oven and broil for 5 minutes till the cheese melts.
Notes
2. Cooking times may vary slightly depending on the size of the chicken breast
4. Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue.
6. It is necessary to butterfly the chicken for this recipe. Use a sharp paring knife, this will help you achieve the cut easier.
8. While pan frying it, use a a spoon to collect the pan juices and pour it back over the chicken. Continue basting it this way. This will keep the chicken more moist and juicy.
Nutrition
Calories: 572kcal, Carbohydrates: 10g, Protein: 62g, Fat: 31g, Saturated Fat: 14g, Cholesterol: 216mg, Sodium: 940mg, Potassium: 1249mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1577IU, Vitamin C: 11mg, Calcium: 267mg, Iron: 3mg
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