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Roasted Asparagus Stuffed Chicken with Mushrooms and Rainbow Chard

Asparagus and garlic butter stuffed chicken breasts topped with havarti cheese served with roasted mushrooms and rainbow chard. 
Difficulty: Medium
Time: 30-35 minutes
This dish is Gluten-Free
Calories: 374 Fat: 19g Carbs: 7g Protein: 44g

ABOUT THE DISH

Havarti cheese is what we use in this dish to top the chicken. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties. It is typically aged about three months, though when the cheese is older, it becomes more salty and tastes like hazelnut. Needless to say, it’s delicious.

Ingredients
Asparagus
Cremini mushrooms
Rainbow chard
Garlic
Parsley
Chicken breast
Butter
Havarti cheese
Featured Ingredient Partners:
Havarti cheese: Rochdale Farms

Cooking terms for this recipe

Butterfly To cut food into two pieces that are joined along one edge so that it can be spread apart for cooking (or stuffed).
Roast To cook food with dry heat in an oven or over a fire.
Garnish To add decorative or savory touches to food.

What you need

2 Medium baking dishes or oven safe sauté pans

 

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Pre-heat the oven to 425ºF. Wipe mushrooms clean with a damp towel. Wash and dry all produce. Trim the bottom of the asparagus. Remove the stems from the rainbow chard and rough chop. Quarter the cremini mushrooms. Remove parsley leaves from stems and chop. Mince or grate garlic. Grate the havarti. Remove chicken from package, rinse and pat dry.

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Step 2: ROAST THE MUSHROOMS

Add the cremini mushrooms to a small baking dish or oven safe sauté pan. Add 2 pats of butter and season with a pinch of salt and pepper. Place in the oven and roast for 25-30 minutes stirring occasionally to coat mushrooms in butter. While the mushrooms are roasting start prepping the chicken, step #3.

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Step 3: PREP THE CHICKEN

Butterfly each chicken breast, see CHEF’s TIP. Divide the asparagus between each chicken breast and lay on one half of the breast. Top the asparagus with one pat of butter, half of the minced garlic and season with a pinch of salt and pepper. Fold the other half of the breast over, pressing down firmly. Top the chicken breast with half of the grated havarti. Repeat with the other chicken breast.

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Step 4: ROAST THE CHICKEN

Add chicken to a small baking dish or oven safe sauté pan and place in the oven next to the mushrooms. Roast for 20-25 minutes.

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Step 5: PLATE YOUR DISH

Butterflying chicken breasts: To butterfly a chicken breast. Lay the chicken breast on a flat surface and using a sharp knife, slice parallel with the cutting board on the rounded side of the chicken breast. Be careful not to cut the chicken breast all the way in half. This will allow you to open the breast like a book.

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Step 6: CHEF's TIP: Butterflying chicken

Butterflying chicken breasts: To butterfly a chicken breast. Lay the chicken breast on a flat surface and using a sharp knife, slice parallel with the cutting board on the rounded side of the chicken breast. Be careful not to cut the chicken breast all the way in half. This will allow you to open the breast like a book.