Chicken Breasts With Asparagus
Juicy chicken breasts filled with a savory mix of bacon, sun-dried tomatoes, fresh basil, and asparagus, all bound together with creamy cheese and a kick of Tabasco. These tender pockets are baked to perfection, topped with melted cheese, and paired beautifully with your choice of sides. This recipe promises a flavorful and comforting meal that is sure to impress your taste buds. Enjoy the symphony of flavors in every bite!
— Constant Cookbook
Ingredients
- 2 chicken breasts
- 100g bacon cut into small pieces
- 4 bits of sun dried tomato
- 3 fresh basil leaves
- 100g asparagus
- cream cheese
- Tabasco
- Chicken broth
- grated cheese
- salt, pepper and butter to taste
Instructions
- Heat the oven to 180 degrees
- In a bowl, combine the bacon, chopped sun dried tomatoes and basil also chopped.
- Prepare the asparagus by cutting the ends on both sides and chopping the rest.
- Add to the previous mixture.
- Season with salt, pepper and Tabasco.
- Add cream cheese sufficient to bind all the ingredients together.
- Place the chicken breasts on a chopping board - with a knife make a transversal cut on the breasts to create a pocket where you gonna put the filling - cut carefully so as not to create holes in the breasts.
- Place the filling in the pockets of the chicken breasts - taking care not to overfill - you must be able to close it
- Close the pockets with the aid of cocktail sticks so that the stuffing does not come out during cooking
- Butter an oven tray and put the breasts in it. Pour over the chicken broth. Season with salt and pepper and top each breast with grated cheese.
- Cover the pan with foil and bake for approximately 25 to 30 minutes.
- When cooked, remove the foil and turn the grill to brown the cheese.
- Serve with rice or fries
Yield
Serves 2
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