Ingredients
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4 skinless, boneless chicken breast halves
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1 tablespoon extra-virgin olive oil, or more as needed
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1 cup chopped fresh asparagus
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¼ teaspoon garlic powder, or to taste
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salt and ground black pepper to taste
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4 slices deli ham
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½ cup shredded Cheddar cheese
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2 tablespoons butter, divided
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2 cups chicken broth
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1 tablespoon butter
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1 cup uncooked white rice
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1 (14.5 ounce) can diced tomatoes with onion and celery, drained
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⅓ cup grated Parmesan cheese, or to taste
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
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Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat.
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Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.
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Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.
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While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.
Nutrition Facts (per serving)
573 | Calories |
24g | Fat |
44g | Carbs |
41g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 573 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 12g | 59% |
Cholesterol 129mg | 43% |
Sodium 1356mg | 59% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 3g | 9% |
Total Sugars 4g | |
Protein 41g | 81% |
Vitamin C 11mg | 12% |
Calcium 252mg | 19% |
Iron 6mg | 34% |
Potassium 556mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.