Food & Drink

Chicken Breasts Stuffed With Asparagus And Parmesan

Prep time: 20 minutes Cook time: 20 minutes Serves: 2

The recipe is from "The Everything Cooking for Two Cookbook; 300 Creative Ideas for Making Relaxing Meals at Home," by David Poran (Adams Media, $14.95).


8 medium asparagus spears

2 boneless chicken breasts, about 6 ounces each, butterflied

Salt and pepper to taste

1 cup shredded Parmesan cheese, divided use

Nonstick cooking spray


Preheat oven to 400 degrees. Trim tough ends of asparagus and boil the spears in salted water for four minutes. Drain and immediately rinse with cold water.

Butterfly the chicken by placing your hand on top of the breast horizontally with your palm on the meat and fingers up. Use a sharp, thin-bladed knife to slice breast in half widthwise to within about ½ inch of outer edge. Make sure you do not cut the chicken completely into two pieces.

Season the inside of each breast with salt and pepper. Sprinkle ¼ cup of Parmesan inside each breast. Top each with four asparagus spears so that the tips peek out when the chicken breast is folded back together. Fold breasts closed so that they are close to their original shape. Spray a baking sheet with cooking spray. Place chicken on sheet and top skin side with remaining cheese. Spray tops lightly with cooking spray. Bake for about 16 minutes or until center of the chicken registers 165 degrees on an instant-read thermometer.

Per serving: 475 calories; 52 grams protein; 5 grams carbohydrates; 26 grams fat (12 saturated, 10 monounsaturated, 4 polyunsaturated); 137 milligrams cholesterol; 1,368 milligrams sodium; 1 gram fiber; 2 grams sugar; 52 percent calories from fat.