Friday, April 27, 2012

Dinner with Friends: Parmesan-Crusted Stuffed Chicken

One of my resolutions this year was to have more friends in for dinner.  J and I have decided that we want to have people in every 4-6 weeks for a meal.  This was our second meal with friends in as many months.  Once again, we had friends in with kids.  So really there were 2 meals:  This chicken for those of us over 10, and plain chicken for those of us not so much.
I present to you now an easy, elegant chicken that was enjoyed by all:  Parmesan-Crusted Stuffed Chicken:


4 small boneless skinless chicken breasts 
8 fresh asparagus spears, trimmed
1/2 c 4 Cheese Italiano Blend Shredded Cheese
1/4 c Grated Parmesan Cheese


1.  Heat oven to 400F.
2.  Make a cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with asparagus and shredded cheese.
3.  Place on baking sheet sprayed with cooking spray; top with Parmesan.

  4.  Bake 20 min. or until chicken is done. 
From Kraft Canada

This is deceptively simple to make.  I slit the chicken open, inserted the asparagus spears, and added some cheese.  After closing, I sprinkled with shredded parmesan before putting in the oven for longer than suggested to make sure the larger than the recipe called for pieces of chicken were cooked through.
I think that the Kraft powdered parmesan probably crusts better, but the flavour in this was good.  I'm also currently in love with the 4 cheese Italiano shredded cheese blend.  It needed the oomph provided by the blend of flavours.
I roasted potatoes and steamed broccoli as sides.  They were good too.

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