Asparagus Stuffed Chicken
bon Cook tools used:
Perforated Baking Sheet, Flexiflat or Grande Round Mold, Santoku Chef Knife, FRENCH PANTRY Herbs de Provence, Heat Resistant Spatula, Thermometer, Mini Offset Spatula
Ingredients
4 chicken breast, small to medium size
3 ounces cream cheese, softened
2 Tablespoons mayonnaise
3/4 cup Gruyere cheese, shredded
2 teaspoon minced garlic
12 asparagus spears, tough ends removed
1 1/2 Tablespoon FRENCH PANTRY Herbs de Provence
1/4 teaspoon garlic salt
1/4 teaspoon pepper
Instructions
Preheat the oven to 350 degrees F. Place the Flexiflat or Grande Round Mold on the Perforated Baking Sheet.
Combine the cream cheese, mayonnaise, shredded cheese and minced garlic, set aside. Prepare the asparagus by removing the tough ends.
Butterfly the chicken so it open like a book. Spread the cheese mixture on the bottom part of the chicken, top with the asparagus spears, fold the top of the chicken over the filling and secure with a toothpick.
Combine the spices together to make a rub. Rub the outside of the chicken with the Herbs de Provence seasoning mixture.
Heat a skillet to medium heat and melt the butter in the skillet. Sear the chicken in the pan 2-3 minutes on each side and place in the Flexiflat or Grande Round Mold. Place in the oven for 20 minutes or until cooked through.
Allow the chicken to rest at least 5 minutes before cutting.
* I saw this recipe on Facebook and knew I had to make it. I used the FRENCH PANTRY Herbs de Provence and the flavor is amazing. The flavor combination with the cheese mixture is delicious. The Gruyere cheese is worth the cost, and everything tastes better with cream cheese. I served this with a side of Mashed Cauliflower. Make sure you have a sharp knife to butterfly the chicken. The is nothing worse than a dull knife. If you haven't tried the Santoku Chef Knife, you are missing out. I have learned over time that I only need a few knives instead of the big block I received as a gift on my wedding day. A Chef Knife for chopping everything, a paring knife for small jobs, and a bread knife. I also have learned over time that a quality knife is so worth the cost.