Recipe: Asparagus and Red Pepper Stuffed Chicken
After a long day at work, there’s nothing worse than spending the night slaving over a hot stove, then doing dishes. You don’t have to give up and order takeout, though—this easy stuffed chicken recipe is a fairly low-effort (and minimal clean up) meal.
We opted to take advantage of asparagus season, but you could stuff your chicken with just about any veggie. Eggplant strips, zucchini, or artichoke hearts would all work well. Adding feta, mozzarella, or goat cheese to the fillings is another optional but tasty twist.
When tenderizing the meat, be sure to place a cutting board beneath it and pound it on a sturdy surface.
2 skinless, boneless chicken breasts
1 bunch of asparagus
1 jar of roasted red peppers
Salt-free Italian seasoning
Preheat the oven to 350 degrees.
Slice the chicken breasts in half. On a cutting board, lay down one piece of plastic wrap. Place one chicken breast half on it, then top with another piece of plastic wrap. Tenderize the meat until it’s roughly two inches thick. Repeat with remaining chicken halves.
Coat both sides of the chicken halves in Italian seasoning. Set aside. Coat the asparagus with a thin layer of olive oil, salt, and pepper.
Slice a few roasted red peppers into thin strips. We used three thin strips per chicken roll, so you’ll need twelve in total.
Cut the baking twine into four pieces, roughly six inches in length each.
Place the baking twine horizontally in front of you and lay the chicken on top of the twine, vertically. Place three spears of asparagus and three strips of roasted red pepper on each piece of chicken. Fold one end of the chicken over the vegetables and continue rolling.
While keeping the chicken rolled with one hand, grab one end of the twine with the other hand. Let go of the chicken and quickly grab the other end of the twine. Tie the twine in a knot. Repeat for the remaining chicken pieces.
Bake for 20 to 25 minutes. Serve warm with a sprinkle of mozzarella cheese, if desired.