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chicken, asparagus, and mushroom skillet

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Ingredients

  • 3tbs butter
  • 2tbs olive oil
  • 1/2 tsp dried parsley
  • 1/tsp dried basil
  • 1/8 tsp oregano
  • 1 1/2 cloves of garlic (minced)
  • 1/4 tsp salt
  • 1 1/2 tsp lemon juice
  • 1 1/2 tsp white cooking wine
  • 2 skinless, boneless chicken breasts
  • 1/2lb of fresh asparagus (trimmed and cut into 3rds)
  • 1 cup of sliced mushrooms

Details

Servings 2
Level of difficulty Average
Preparation time 13mins
 Cooking time 9mins
 Cost Average budget

Preparation

Step 1

melt butter w/ olive oil in a large skillet over medium-high heat. stir in parsley, basil, oregano, garlic, salt, lemon juice, and wine in the butter and olive oil.

Step 2

add chicken, cook and stir til chicken is brown. (3 minutes tops) reduce heat to medium. stir occasionally for 10 minutes.

Step 3

add asparagus and cook until bright green. (3 minutes) stir in mushrooms and cook for 3 minutes.

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Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!

Ingredients

  • Chicken breast
  • 6 -8 bacon slices
  • 1 cup spinach leaves
  • 1 small jar semi-dried tomatoes
  • 1 cup shredded cheese
  • Salt and pepper

Method

  1. Carefully slice the chicken breasts, forming a pocket, without cutting right through.
  2. Fry the breasts until golden brown on both sides.
  3. Layer bacon slices on a chopping board.
  4. Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
  5. Roll the chicken breast in the bacon slices, folding it closed as you go.
  6. Cook in the oven for 20 minutes at 375°F.
  7. Serve, and enjoy!

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