Bacon and Asparagus Stuffed Chicken Breasts
I found this recipe on six sisters stuff's website and it was delicious however I changed a few things after following their version and it is now more to our liking. This recipe although sounds intimidating is super simple and definitely worth trying!
Ingredients:
Directions:
Preheat your oven to 375 degrees, line a 9×13 inch baking dish with foil and spray with oil. Set that aside for later.
Cut bacon slices into 1/4 inch pieces and cook in a large skillet until crisp, drain off grease and turn off heat. Add asparagus pieces to the pan with the bacon giving a good stir, the asparagus will cook to the perfect tenderness by just sitting in the hot pan while you prep the chicken. Trim fat off the chicken breasts and cut in half widthwise creating two "wide" breast pieces (if you're using smaller breasts as mentioned in the ingredients then just trim off the fat). Place chicken pieces one at a time in a quart size baggie and pound flat with a pan to about 1/2 inch thickness (leaving thick enough to slice for stuffing).
In a bowl mix together mozzarella cheese, cream cheese, bacon, and asparagus (you may need a little extra cream cheese if mixture seems dry). Slice chicken in half careful not to create any holes or cut it completely through. You will want it still connected on one end. Evenly distribute the cheese mixture into each sliced chicken breast. After you have filled each chicken breast, place them in your pan. Spoon the cream of mushroom soup on top of each breast until the can is empty. Then sprinkle with bread crumbs and Italian Seasoning, careful not to use too much otherwise the chicken will be really salty!
Cook chicken for 30 to 40 minutes or until cooked thoroughly reaching 165 degrees with a thermometer.
Ingredients:
- 1/2 packet of dry Italian dressing
- 3 thick boneless skinless chicken breasts, cut in half and flattened (if the meat department only has small breasts available, use 6)
- 1/2 cup of shredded mozzarella cheese
- 4 oz of fat free cream cheese, room temperature
- 8 slices of bacon; cut into 1/4 inch pieces (I leave all 8 slices together when I cut them rather than pulling them apart and cutting each slice individually)
- 15 skinny asparagus sprigs trimmed, and cut into 1/4 inch pieces (adjust accordingly if you're only able to get the really fat sprigs)
- 1/2 cup bread crumbs
- 1 can of cream of mushroom soup
Directions:
Preheat your oven to 375 degrees, line a 9×13 inch baking dish with foil and spray with oil. Set that aside for later.
Cut bacon slices into 1/4 inch pieces and cook in a large skillet until crisp, drain off grease and turn off heat. Add asparagus pieces to the pan with the bacon giving a good stir, the asparagus will cook to the perfect tenderness by just sitting in the hot pan while you prep the chicken. Trim fat off the chicken breasts and cut in half widthwise creating two "wide" breast pieces (if you're using smaller breasts as mentioned in the ingredients then just trim off the fat). Place chicken pieces one at a time in a quart size baggie and pound flat with a pan to about 1/2 inch thickness (leaving thick enough to slice for stuffing).
In a bowl mix together mozzarella cheese, cream cheese, bacon, and asparagus (you may need a little extra cream cheese if mixture seems dry). Slice chicken in half careful not to create any holes or cut it completely through. You will want it still connected on one end. Evenly distribute the cheese mixture into each sliced chicken breast. After you have filled each chicken breast, place them in your pan. Spoon the cream of mushroom soup on top of each breast until the can is empty. Then sprinkle with bread crumbs and Italian Seasoning, careful not to use too much otherwise the chicken will be really salty!
Cook chicken for 30 to 40 minutes or until cooked thoroughly reaching 165 degrees with a thermometer.
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