Asparagus & Provolone Stuffed Chicken
Worthy of a blog post. Very delicious, moist and full of flavor. Even picky eaters will enjoy this dish!INGREDIENTS:
*4 skinless, boneless chicken breasts
*4 tbsp of olive oil
*3 small tomatoes, chopped
*1/3 of a Vidalia onion
*1 bundle of asparagus spears (up to 15 or more)
*4 cloves of garlic
*3 tbsp of cilantro
*3 tbsp of parsley
*4 mushrooms (I used baby portabella)
*1 tbsp of Rosemary
*4 slices of provolone cheese (or any other cheese of your liking)
*1 box of toothpicks
*salt and pepper to taste
PROCEDURE:
1.) Heat oil in a large frying pan at medium-high heat. Add the tomatoes, mushrooms, garlic, rosemary, salt and pepper. Saute for 5 mins or until the veggies are soft. DO NOT WASH PAN! Set aside.
2.) Place sauted mix WITH the cilantro and parsley in either a food processor or a blender and blend until finely chopped. Set aside.
3.) Prepare chicken by cutting off excess fat and placing inside large ziplock plastic bag. Then, cutting accross the middle horizontally, carefully (using your hand to hold breast down) cut the breast into two thinner pieces. Pound chicken breasts until 1/4 thick with a meat tenderizer (or hammer) :p
*** If you make a mistake and it isn't perfect, don't worry! As long as it rolls and the chicken is relatively the same width all the way through, you're fine!
4.) Smear some of the chopped veggie mix on top of the chicken. Lay a slice of cheese and 3 aspargus stems on top. Repeat for the remaining breasts.
5.) Roll the breast around the asparagus and secure with toothpicks. Add to the unwashed pan and sprinkle with paprika for color.
6.) Let cook for 20 to 25 minutes or until the chicken is cooked thoroughly.
ENJOY!
