Asparagus Stuffed Chicken with Mushroom Gravy
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Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 bunch of thin asparagus (about 16 pieces)
- 1/2 cup goat cheese
- 1/4 cup choped sundried tomatoes
- 1 cup arugula
- salt and pepper
- paprika
- garlic powder
- 1.5 cups panko
- 2 tbs butter
- 1/2 lb chopped mushrooms
- 2 tbs flour
- 1.5 cups chicken stock
- Splash of balsamic vinegar
Details
Servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Combine panko, garlic, and paprika- set aside. Pound out chicken into 1/4 inch thick pieces and season with salt and pepper. Evenly divide the asparagus, goat cheese, tomatoes, and arugula on the 4 chicken breasts. Roll them up and secure stuffing with a toothpick. Coat each breast with panko and place in heated oil in a skillet for 3 minutes on each side.
Once chicken is golden, transfer to the oven to finish cooking at 350 degrees for about 10 minutes. Melt butter in a pan and then add in mushrooms. Cook for 3 minutes, then add in flour and cook another minute. Add in stock and a splash of balsamic and allow to thicken. Season with salt and pepper and serve over sliced chicken.
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