Stuffed Chicken Breasts With Broiled Asparagus, Smoked Mozzarell |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Stuffed Chicken Breasts with Broiled Asparagus, Smoked Mozzarella Ingredients:
16 medium asparagus spears, trimmed to 5-inch lengths |
2 teaspoons olive oil |
2 tablespoons balsamic vinegar |
1 tablespoon unsalted butter |
1 small onion, minced |
1 small garlic clove, minced |
4 ounces cream cheese, softened |
1 teaspoon fresh thyme leave, chopped |
4 ounces smoked mozzarella cheese, shredded (about 1/2 cup) |
4 boneless chicken breasts (5 to 6 ounces each) |
1 cup unbleached all-purpose flour |
4 large eggs |
1 tablespoon vegetable oil |
3/4 cup vegetable oil |
1 1/2 cups fresh breadcrumbs |
Directions:
1. For Filling: Heat broiler. Toss asparagus with olive oil and season with salt and pepper; spread in single layer on pan and broil 4 inches from top heating element until tender and browned, 6 to 8 minutes, shaking pan to rotate spears halfway through cooking time. Sprinkle with balsamic vinegar; set aside.
2. Heat unsalted butter in medium skillet over low heat until melted; add onion and sauté, stirring occasionally,15 to 20 minutes.
3. Stir in garlic and cook about 30 seconds longer; set aside.
4. In medium bowl using hand mixer, beat cream cheese on medium speed about 1 minute.
5. Stir in onion mixture, thyme, and Mozzarella; season with salt and pepper and set aside.
6. For Chicken: Place each chicken breast on large sheet of plastic wrap, cover with second sheet of plastic wrap, and pound with meat pounder or rolling pin until 1/4-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8-1/2 inches long.
7. Place breasts skinned side down on work surface; season with salt and pepper.
8. Fill, placing asparagus spears horizontally on top of cheese, spacing them about 1 inch apart, and trimming off ends if necessary.
9. Roll and wrap each breast.
10. Refrigerate until filling is firm, at least 45 minutes.
11. Adjust oven rack to lower-middle position.
12. Preheat oven to 400 degrees Fahrenheit.
13. Spread flour in pie plate or shallow baking dish.
14. Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish.
15. Spread bread crumbs in third pie plate or shallow baking dish.
16. Unwrap chicken breasts and roll in flour; shake off excess.
17. Using tongs, roll breasts in egg mixture; let excess drip off.
18. Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere.
19. Place breaded chicken breasts on large wire rack set over jelly-roll pan.
20. Heat remaining 3/4 cup oil in medium skillet over medium-high heat about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes.
21. Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer.
22. Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake until deep golden brown about 15 minutes.
23. Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates and serve.
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