Elegant Stuffed Chicken and Asparagus Bundles

Elegant Stuffed Chicken and Asparagus Bundles

BabySoose 0

"A very simple and easy, yet extremely elegant meal fit for romantic evenings with a special someone or a dinner to impress special house guests."

Ingredients 1 h 35 m {{adjustedServings}} servings 786 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 786 kcal
  • 39%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 73 g
  • 146%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 1095 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray and set aside.
  2. Heat vegetable oil in a skillet over medium heat. Stir in the onions and garlic; cook for 1 minute. Add the celery, carrot, and mushrooms; cook until the vegetables have softened. Stir in the cornbread and Parmesan cheese. Season to taste with salt and pepper, then set aside.
  3. Lay the chicken breasts flat on a work surface. Create a pocket in each breast by using a paring knife to make a horizontal cut down one side; making sure not to cut all the way through. Stuff the breasts with enough cornbread mixture to make them quite plump. Sprinkle with salt and pepper, then place into the prepared baking dish.
  4. Bake in preheated oven until a thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), about 45 minutes.
  5. While the chicken is cooking, divide the asparagus spears into two, 6-piece portions, and wrap each bundle with a slice of bacon. Place into a shallow baking dish, and bake along with the chicken during the final 20 minutes. The asparagus should be soft, and the bacon crisp when done.
  6. To serve, slice the breasts on the diagonal into 1/4-inch slices. Fan the slices out into a half-moon shape on one side of the plate, and place an asparagus bundle on the other.
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Reviews 11

  1. 15 Ratings

flying chef

This was a very good meal! It did lend itself to a very chic & elegant presentation. And, I thought, pretty easy to make. The single most time consuming thing was peeling the lower half of the asparagus stalks so they cook up nice and tender.(I learned that technique from Julia Child & "Lessons with Master Chefs") I tripled the recipe, making 6 large stuffed chicken breasts, and 10 or 12 asparagus/bacon bundles. The stuffing mixture seemed to make LOT of stuffing, I will adjust some amounts downward next time. Oh, I used Stovetop stuffing mix with a little chiken broth instead of cornbread in the stuffing. Other than that, I followed the recipe. The chicken breasts were dee-licious! The veggie stuffing was very moist and flavorful, and the chicken was very moist and tender. All dinner guests agreed this recipe was a keeper! The baked asparagus was not too bad, well pretty good actually, but the tips of the asparagus got a bit dried out and scorched in the baking process. The bacon was a yummy addition though. I had thick asparagus stalks, so I only wrapped two or three stalks in each bundle. I had leftovers from this meal, both chicken and asparagus, and they were quite delicious the next day warmed up in the microwave for lunch.


I followed this recipe exactly with the exception of using Pepperidge Farm herb stuffing mix instead of cornbread. (In my mind, cornbread and parmesan don't go together) As another member recommended, I made a gravy from the pan drippings, and I'm glad I did...it was a little on the dry side. (Maybe cover it w/tinfoil while it cooks?) The bacon wrapped asparagus was a HUGE hit!! For me though, it took almost twice the time to get the bacon crisp even after turning it over once...maybe ovens vary. But as the recipe title states, it absolutely is an elegant looking meal.


This recipe worked out just great! At first I thought the taste might be a birt boring, but then in the end it was really tasty. A really nice warm in your belly evening meal. I followed the recipe quite close, just scaling down on the stuffing ingredients and using a box of stuffing instead of cornbread. I served with just steamed veggies, but did cut the chicken as suggested, and made a gravy with the drippings. (Add chicken stock and/or liquid chicken oxo to the bottom of the dish to get drippings for gravy) Just great! Do try.