Chicken Breast Stuffed With Spinach & Pesto Over Asparagus

4
Servings
30m
Prep Time
25m
Cook Time
55m
Ready In


"This version is based upon a recipe from Good Housekeeping magazine. This is delicious and healthy. Use a Large oven proof pan for this."

Original recipe yields 4 servings
OK
  • FOR PESTO
  • FOR STUFFING
  • FOR CHICKEN

Nutritional

  • Serving Size: 1 (364.8 g)
  • Calories 834.6
  • Total Fat - 56.3 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 158.4 mg
  • Sodium - 343.1 mg
  • Total Carbohydrate - 17.7 g
  • Dietary Fiber - 3.1 g
  • Sugars - 1.9 g
  • Protein - 66.3 g
  • Calcium - 384.4 mg
  • Iron - 5.7 mg
  • Vitamin C - 26 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the oven to 350F.

Step 2

Make the Pesto - toast 1/2 cup of pine nuts , on a cookie sheet, at 350F for 5-8 minutes until fragrant, then set aside to cool- In a food processor, combine the 1/4 cup of the toasted nuts, basil leaves, spinach, Parmesan, salt/pepper and garlic, then add the olive oil- set the pesto aside.

Step 3

Increase the oven temperature to 425F.

Step 4

Make the stuffing - in a saucepan, heat the vegetable oil over medium, add the spinach and saute until wilted, add the garlic and shallots- saute for a minute more then set aside.

Step 5

Stuff the chicken - cut a pocket into each breast, stuff each breast with 1/4 of the stuffing mixture, 1 Tablespoon of pesto and 1/8 cup Parmesan - season with salt, pepper and oregano.

Step 6

In a large bowl, place the asparagus, 1 Tablespoon olive oil, 1 clove chopped garlic and season with paprika, salt, pepper and oregano - toss to coat well and set aside.

Step 7

Heat , over med-high, 3 Tablespoons olive oil in a large, deep and oven proof skillet, until very hot and there are wisps of smoke, place the chicken ( skin side down if the skin was left on) in the hot skillet and brown well ( to make crispy) for a few minutes on each side.

Step 8

Place the asparagus into the pan and put the pan in the oven, sprinkle the remaining 1/4 toasted pine nuts on top.

Step 9

Roast for 20 minutes or until the chicken reaches 165 and is no longer pink.

Tips & Variations


No special items needed.

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