Asparagus-Stuffed Chicken

• porsiyonlar: 4 servings
• toplam süre: 50 minutes

Malzemeler

1 tsp. dried Italian seasoning

3/4 tsp. kosher salt

3/4 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

4 (6- to 7-oz.) boneless, skinless chicken breasts

6 oz. fresh asparagus, trimmed to length of chicken breasts (about 12 medium asparagus spears)

1/2 cup (3 oz.) drained jarred roasted red bell pepper strips

2 oz. Gruyère cheese, shredded (about 3/4 cup)

2 Tbsp. olive oil

2 Tbsp. dry cognac

2 Tbsp. unsalted butter

2 Tbsp. all-purpose flour

1 1/2 cups chicken broth

sfgsdfgfdgsdfg

Yöntemler

Warm oven, make seasoning mix:

Preheat oven to 425°F. Stir together Italian seasoning, salt, black pepper, garlic powder, and onion powder in a small bowl until combined.

Make the stuffed chicken breasts:

Make a pocket in each chicken breast by cutting the breast in half lengthwise most of the way but not all the way through to the other side of the breast. Pat chicken dry with paper towels. Sprinkle spice mixture evenly over chicken breasts, including inside pockets. Add equal amounts of asparagus (about 3 spears each), roasted red pepper strips (about 2 tablespoons each), and Gruyère (about 3 tablespoons each) to each pocket. Seal each seam with wooden picks by weaving back and forth between chicken on either side of the opening.

Cook chicken:

Heat oil in a large oven-safe skillet over medium-high until shimmering. Add chicken, and cook until browned on both sides, 2 to 3 minutes per side. Place skillet in preheated oven, and cook until a thermometer inserted into thickest portion of chicken registers 165°F, about 20 minutes. Remove from oven, and transfer chicken to a clean cutting board; let rest 5 minutes.

Cook sauce:

Meanwhile, carefully pour out oil from skillet into a heat-proof bowl, and discard oil, leaving any browned bits on bottom of skillet. Return skillet to medium, and add cognac; cook, whisking constantly, until mostly evaporated, 1 to 2 minutes. Stir in butter, and cook until melted, about 1 minute. Sprinkle with flour, and cook, whisking constantly, until no dry flour remains, about 30 seconds. Whisk in broth, and simmer until thickened, 3 to 5 minutes.

Serve:

Remove wooden picks from chicken, and thinly slice each chicken breast against the grain. Divide sauce evenly among 4 plates, and top evenly with sliced chicken. Sprinkle with chopped parsley.