Parmesan Asparagus/Feta Stuffed Chicken Breast

Parmesan Asparagus Stuffed Chicken Breast

This recipe is really easy to throw together.

Ingredients:
3 Boneless/Skinless Chicken Breasts
6 Sprigs of Fresh Asparagus (small to medium is the best to use)
1/2 cup of Cream Cheese
1/4 cup crumbled Feta Cheese
1/2 cup Shredded Parmesan Cheese
1 Tbsp Ranch Seasoning
1 Tbsp Fresh Minced Garlic
1/2 Fresh Lemon
1 Tbsp Extra Virgin Olive Oil
Smoked Paprika (use the shaker)
Black Cracked Pepper (to taste)

Preparation: Preheat oven to 350 degrees

Take each of your chicken breasts (I wash and blot them dry before beginning) and with your kitchen mallet (the bottom of a cup works great too) pound the breasts so they are approximately 1/2 inch thickness, and set them aside.

Cut the asparagus into 1 inch pieces and then in a bowl add and mix together the cream cheese, feta, garlic, and ranch seasoning. Open each chicken breast and evenly divide the mixture between the three breasts and roll them closed..

Grab a small square baking dish and coat the bottom with the olive oil. Place the breasts into the dish. The seams should be on the bottom of the baking dish (this way they do not open when they are baking). Take the fresh lemon half and squeeze the juice over the top of the breasts (watch for and remove any seeds). Take the shredded parmesan and sprinkle it over the tops of the breasts and then grab your paprika shaker and pepper sprinkle over the top of the parmesan.

The chicken should look like this before placing into the oven.

Place into the oven and bake for 45 minutes (check the chicken with a meat thermometer to assure that it has reached the proper temperature for safe consumption)

Plate with the sides of your choice (I made a spinach salad with strawberry vinaigrette, and fresh basil pesto pasta to go with mine).

Enjoy!

@}->- @Tempy