Artichoke Stuffed Chicken Breast with Asparagus

by Sara Langford

Prep time: 0:30 Overall time: 1:30

Servings: 4 servings

INGREDIENTS

4 chicken breasts
2 marinated artichoke hearts
5 leaves of spinach
2 egg yolks
bread crumbs
20 spears of asparagus

INSTRUCTIONS

Chop artichoke hearts and boil spinach until soft. Shred spinach. Mix together with egg yolk and bread crumbs. Cut pocket into chicken breasts and stuff with mixture. Cook at 350°F for 25-40 minutes or until chicken is fully cooked. Boil asparagus until soft. Cook asparagus in frying pan with butter and garlic salt. Place spears onto plate and cover with chicken breast.

CHEF COMMENTS

Very easy to make! I threw it together with whatever looked good in my refrigerator. Dish is good with garlic mashed potatos, and if you have a lot of leftover stuffing, mix it with cream cheese and chopped shrimp for a tasty bread dip.

Tagged: chicken, maincourses, stuffedchickenbreasts add tags

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