Elegant Stuffed Chicken and Asparagus Bundles

Elegant Stuffed Chicken and Asparagus Bundles

11
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 servings 786 cals
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Original recipe yields 2 servings

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Nutrition

  • 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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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

11
  1. 15 Ratings

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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 ...

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 recom...

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 ...

This was delicious! I did take the easy way and used a packaged cornbread stuffing and added the cheese. It looked very elegant on the serving platter.

This recipe was delicious. (I didn't make the asparagus though - just the chicken.) The stuffing was very tasty, a nice mix of savory and a little sweet from the cornbread addition. I did have m...

Used ¼ cup shredded parmesan & ¼ cup grated parmesan (for 2 servings). Served with steamed broccoli & Pasta Roni Butter Roni Italian noodles. Fiance thought a gravy of some sort would really com...

Very good! I had chicken tenders instead of chicken breasts, so I layered instead of stuffed the chicken and I didn't have the mushrooms, but made no other changes. My only complaint? My husban...

The stuffed chicken was amazing. Next time I will use the correct amount of cornbread, and just pack it in the pan around the chicken breasts. (It was SO good!) I used really thick-sliced bac...

I'm not a fan of the taste mixture. It didn't seem to blend well. Too much work for the taste