12
Jul
Bring to a boil and simmer until slightly thickened 2 to 3 minutes. Firmly pound the chicken with the smooth side o a meat mallet to a even thickness of about 14 inch.
Pepper and cook until mixture begins to boil about 1 minute.
Chicken breast and asparagus recipes. Heat 1 TBS broth in a stainless steel wok or 12-inch skillet. Healthy Stir Fry onion and asparagus in broth for about 3 minutes over medium high heat stirring constantly. In a saucepan cook rice in water and remaining broth until tender and fluffy about 20 minutes.
Meanwhile in a skillet cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken juices run clear. Remove rice from the heat. Add asparagus lemon zest and lemon-pepper.
Spoon onto individual plates. Place each chicken breast between two sheets of heavy plastic on a solid level surface. Firmly pound the chicken with the smooth side o a meat mallet to a even thickness of about 14 inch.
Sprinkle each side with salt and pepper. Place 4 spears of asparagus down the center of a chicken breast and spread about 14 cup of cheese over the asparagus. Mist with olive oil cooking spray and sprinkle with salt and pepper to taste.
Place both baking sheets in the oven at the same time with the chicken on the middle rack and the asparagus on. Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice then roll it to hold them inside. Stuff the chicken breasts with it.
Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat. Add in the chicken and sear it until nicely golden brown about 3-5 minutes per side.
Whisk together flour and 12 cup of the stock. Stir flour mixture cream salt and remaining 1 12 cups stock into garlic. Bring to a boil and simmer until slightly thickened 2 to 3 minutes.
Divide asparagus pieces evenly among the pounded tenderloin portions laying the pieces crosswise on top of one end. Roll each tenderloin portion around each asparagus piece starting from the end with. Add chicken stock thyme sprigs mushrooms 12 tsp.
Salt and 14 tsp. Pepper and cook until mixture begins to boil about 1 minute. Lay asparagus over chicken then cover pan and put in oven.
Bake 14 to 16 minutes or until chicken is just cooked through cut to check and asparagus is tender. Transfer chicken to a plate.