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If you like Chicken Parm, you’ll love our Asparagus Stuffed Chicken Parmesan, an upgraded version that swaps out the marinara sauce for a bed of sautéed spinach with sun-dried tomatoes, and stuffs the chicken breasts with mozzarella cheese and tender asparagus spears. This is the perfect meal to impress both guests and family!
Ingredients for Asparagus-Stuffed Chicken Parmesan
- Boneless, skinless chicken breasts
- Panko breadcrumbs
- Grated Parmesan cheese
- Italian seasoning
- Garlic powder
- Onion powder
- Salt
- Pepper
- Eggs
- Shredded mozzarella cheese
- Asparagus spears
- Olive oil
- Baby spinach
- Garlic
- Sun-dried tomatoes
How to Make Asparagus-Stuffed Chicken Parmesan
1. Preheat the oven to 350 F
2. Combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, ½ tsp salt, and pepper in a shallow bowl.
3. Beat the eggs in a separate shallow bowl.
4. Slice the chicken breasts in half lengthwise and place the 4 resulting cutlets between two sheets of plastic wrap. Pound them ¼-inch thick using a meat mallet or rolling pin.
5. Place ¼ cup shredded mozzarella in the center of the chicken breasts, and place 4 asparagus spears on top of the cheese. Roll the chicken breast cigar-style.
6. Season the chicken rolls with ½ tsp salt and pepper to taste. Dredge the chicken rolls in the egg, then in the breadcrumb mixture, pressing slightly so the breadcrumbs stick to the chicken rolls.
7. Heat 3 tbsp of olive oil in a large skillet over medium-high heat, and brown the chicken rolls on both sides, about 3 minutes on each side.
8. Transfer to a baking dish, or if using a heat-safe skillet, place them in the oven and bake for 15-20 minutes or until fully cooked.
9. While the rolls are cooking, heat 2 tsp olive oil in a large skillet and saute the minced garlic for 30 seconds. Add the baby spinach and sun-dried tomatoes and cook until wilted.
10. Serve the chicken rolls over the spinach and enjoy!
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How to Store Asparagus-Stuffed Chicken Parmesan
Let the rolls cool down to room temperature and place them in an airtight container. Refrigerate for up to 3 days. Reheat them in a preheated 350 F oven to restore the crispiness of the coating. Place them in an oven-safe dish, cover them with foil, and bake for 15 minutes. Remove the foil in the last 5 minutes of reheating time.
Can I Freeze Asparagus-Stuffed Chicken Parmesan?
Yes, you can. Let the rolls cool down completely and place them in an airtight container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge, let them come to room temperature, and reheat in the oven as stated above.
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Asparagus-Stuffed Chicken Parmesan
If you like Chicken Parm, you'll love our Asparagus-Stuffed Chicken Parmesan, an upgraded version that swaps out the marinara sauce for a bed of sautéed spinach with sun-dried tomatoes, and stuffs the chicken breasts with mozzarella cheese and tender asparagus spears.
Ingredients
- 2 large skinless, boneless chicken breasts
- ¾ cup Panko breadcrumbs
- ½ cup Parmesan cheese, grated
- 2 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt, divided
- Black pepper to taste
- 2 eggs, beaten
- 1 cup mozzarella cheese, freshly grated
- 16 asparagus spears, trimmed
- 3 tbsp + 2 tsp olive oil, divided
- 2 garlic cloves, minced
- 10 oz bag baby spinach
- ½ cup sun-dried tomatoes, sliced
Instructions
- Preheat the oven to 350 F
- Combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, ½ tsp salt, and pepper in a shallow bowl.
- Beat the eggs in a separate shallow bowl.
- Slice the chicken breasts in half lengthwise and place the 4 resulting cutlets between two sheets of plastic wrap. Pound them ¼-inch thick using a meat mallet or rolling pin.
- Place ¼ cup shredded mozzarella in the center of the chicken breasts, and place 4 asparagus spears on top of the cheese. Roll the chicken breast cigar-style.
- Season the chicken rolls with ½ tsp salt and pepper to taste. Dredge the chicken rolls in the egg, then in the breadcrumb mixture, pressing slightly so the breadcrumbs stick to the chicken rolls.
- Heat 3 tbsp of olive oil in a large skillet over medium-high heat, and brown the chicken rolls on both sides, about 3 minutes on each side.
- Transfer to a baking dish, or if using a heat-safe skillet, place them in the oven and bake for 15-20 minutes or until fully cooked.
- While the rolls are cooking, heat 2 tsp olive oil in a large skillet and saute the minced garlic for 30 seconds. Add the baby spinach and sun-dried tomatoes and cook until wilted.
- Serve the chicken rolls over the spinach and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 425Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 177mgCarbohydrates: 28gFiber: 5gSugar: 5gProtein: 39g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.