Quick & Easy Asparagus Stuffed Chicken Breasts

Hello, and welcome! Today I'm sharing here a very quick recipe for lunch or dinner - it's easy to make, delicious and will impress any guests even if you need to make it on the go. 

And on top of that, it's very easy to adjust the ingredients to the number of people you are cooking for.

Ingredients: 

• chicken breasts (one per person)
• asparagus (3-4 springs per person)
• onion (the equivalent of one small onion per person)
• garlic cloves (one per person)
• seasoning (salt, pepper and your favorite dried herbs, to taste)
• olive oil (2-3 tablespoons per person)
• tomato sauce (2-3 tablespoons per person)

Instructions:

Cut each of the chicken breasts lengthwise to create a small pocket (try not cut all the way through, you just want to create space to place the asparagus and the onion inside). Season the chicken. 

Heat the olive oil in a skillet and add the chicken. Let it cook for a few minutes until it turns a nice golden color, turn and repeat the process on the other side. 

Remove the chicken from the skillet and place it on an oven tray (keep the olive oil and all the chicken "juices" in the skillet). 

Add the chopped onion and the garlic to the skillet and cook then until the are soft and golden brown.

Add the tomato sauce and the asparagus, and let everything cook for a few more minutes. Add more seasoning if necessary.

Remove the vegetables from the heat and then stuff the pockets of the chicken breasts with the asparagus and the onion. Pour the sauce over everything and place it in the oven for approximately 20 minutes at 170ºC. 

Serve while still warm, combined with white rice and a salad (or whatever other side dishes you prefer).

For a printer friendly version of this recipe click the image below and download the pdf file: 

Enjoy, and happy Tuesday,

 

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