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I really like the ease of cooking the whole chicken. Sometimes I bake in a slow cookerand someday I will kind of rotisserie. And I always use the bones to make it the soup is really good for the soup. But every day I have more time, I like to use chicken breasts to make something different.
I had all sorts of problems in my fridge and thought chicken cordon bleu. I didn’t want to have trouble eating though, but I wanted to use some asparagus, so that was the result. We all loved it, and I hope you do too!
Different ways to hold chicken breasts
There are two main ways to insert a chicken breast – pocket or roll:
For this method, you cut a bag on the side of the chicken breast with a sharp knife, being careful not to cut that side. Then pack the bag with the foods you want to use. This method is much faster than the roll-up method but takes a long time to cook. The thicker the chicken, the longer it takes to cook, and there seems to be a lower amount of food-a-chicken with each bite.
The roll type
For this recipe, you cut each chicken breast in half and pound each piece with a meat mallet until it is about an inch thick. Then spread your food on top of each piece and roll it up. This is a smaller recipe but it cooks faster and tastes great. My kids want to help with the pounding part of this, where I can look at other parts of the party.
My chicken dish was packed
I’m using the roll path for this dish, but if you want to choose the pocket type, you’ll need to be prepared to adjust your cooking time accordingly. Reduce oven temperature to 350 ° F, and cook for about 40 minutes. If you have a cooking thermometer, it is a great tool to measure the readiness of the meat. Bake the chicken at 165 ° F.
I chose the ingredients for this meal based on what I had in my fridge. I had some ham and salt and a bunch of asparagus to use. For the salt, I used a combination of Swiss and fontina.
You can complete the roll-ups with every combination of good foods you have. Here are some ideas:
- Make it a roll-up with Mexican with a splash of sauteed bells and whistles, jack pepper salt, and a splash of taco flavor in the chicken.
- Combine an Italian lei with sun -dried tomatoes, basil, and mozzarella.
- Go Hellene with lemon olives and artichoke hearts.
Even if you choose to wear it, I hope you enjoy it!
The simple chicken breast is thinly pounded, cooked, and rolled with ham, cheese, and asparagus spears.
Preheat the oven to 400 ° F.
Grease a large baking dish and set it aside.
Cut each chicken breast in half at the width, making two thin chicken breast slices.
Use a meat mallet to pound each chicken breast in half to ¼-inch thick.
Place one slice of ham and one slice of cheese on each chicken breast.
Place three spears of asparagus on the short end of each chicken breast.
Roll each chicken breast starting the end with the asparagus.
Sprinkle the rolled chicken breasts with garlic powder, basil, salt, and pepper.
Place the chicken rolls in the prepared pan.
Bake in a preheated oven for 25-30 minutes or until the chicken is cooked to 165 ° F.
- Spinach and haloes
- Sun -dried tomatoes and mozzarella
- The bell and pepper are baked and topped with taco topping
Serving: 1blue breast + 1 cup cauliflowerCalories: 624kcalCarbons: 2gPoland: 74gFat: 34gFat burner: 16gPolyunsaturated fats: 2gMonounsaturated Fat: 11gMomona Trans: 1gCholesterol: 238mgSodium: 1857mgPalm: 1082mgLightning: 1gkō: 1gVitamin A: 678IUHuaola C: 3mgKaluma: 428mghao: 2mg
What is your favorite way to prepare chicken? Tell me below!