This is a recipe for Stuffed Chicken Breasts with Parsley sauce. Lots of flavor and when you add the potatoes with Danish Parsley sauce…Divine. Please go to my Page under Sauces to get recipe for the parsley sauce.
Ingredients: Stuffed Chicken Breasts with Parsley sauce
Ingredients
- For 4 people
- 4 Skinless boneless chicken breasts.
- 45 gr. (1.5 oz.) fine chopped Basil.
- 45 gr. (1.5 oz.) Italian Seasoning.
- 45 gr. (1.5 oz.) Garlic powder.
- 45 gr. (1.5 oz.) Onion powder.
- 45 gr. (1.5 oz.) Smoked Paprika.
- 100 gr. (4 oz.) Sun Dried tomatoes.
- 80 gr. (3 oz.) Raclette sliced cheese.
- Kosher salt and pepper
- 8 stalks Asparagus trimmed and slightly pan fried in Avocado oil and butter
- Avocado oil and butter
Directions for Stuffed Chicken Breasts with Parsley sauce
Directions
- Heat oven to 350F. (176C)
- Butterfly cut (see video) all chicken.
- Pound chicken flat.
- Apply 1/4 chopped Basil to one side.
- Lay 1/4 sundried tomato on top .
- Lay two Asparagus on top.
- Lay 1/4 of the cheese on top.
- Close over and pin with toothpicks.
- Take all dry ingredients and mix in bowl.
- Spread ingredients on plate and roll the chicken in it until well coated.
- Put in Fridge for 30 minutes.
- Place on wire rack in the middle of the oven. Bake for 20 minutes.
- Heat pan just less than 3/4 heat with Avocado oil and butter .
- Pan fry two minutes a side then another on the first side. (internal temp. should be 165F. (74C.)
- Plate and serve with sides.
If you are looking for more recipes, please visit my YouTube Channel.
Summary
Recipe Name
Baked Halibut Dinner
Author Name
Kimbos Comfort Kitchen
Published On
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