Roasted Red Pepper and Asparagus Stuffed Chicken Breasts
A Show-Stopping Dish Perfect for Special Occasions
Experience a flavor-packed delight with our Roasted Red Pepper and Asparagus Stuffed Chicken Breasts! This dish features tender chicken breasts generously filled with savory prosciutto, Swiss cheese, roasted red peppers, and crisp asparagus, all enveloped in a luxurious white wine and basil sauce. Ideal for those moments when you want to impress your guests with a meal that’s as stunning as it is delicious.
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Ingredients
- 4 boneless skinless chicken breast halves
- 8 slices prosciutto
- 4 slices Swiss cheese
- 4 to 8 asparagus spears (depending on size)
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2/3 cup dry white wine
- 4 fresh basil leaves
- Salt and pepper (to taste)
- 2 roasted red peppers (sliced)
- Toothpicks (for securing chicken, if needed)
Instructions
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Preheat your oven to 350°F (175°C), ensuring it’s fully heated before you start assembling the chicken.
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Prepare the chicken breasts: Rinse the chicken breasts under cold water and pat them dry with paper towels to ensure they are completely moisture-free. Lay each chicken breast between two sheets of plastic wrap, placing them inside up. Gently pound the chicken with a meat mallet or rolling pin until they reach a thickness of about 1/4 inch. Carefully remove the top layer of plastic wrap.
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Season the chicken: Sprinkle salt and pepper over the surface of each chicken breast to taste.
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Assemble the filling: Place two overlapping slices of prosciutto on top of each chicken breast. Lay a slice of Swiss cheese over the prosciutto. Pat the roasted red pepper dry with a paper towel and place half of a roasted red pepper on top of the cheese. Position one asparagus spear near the edge of the pepper.
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Roll the chicken: Using the plastic wrap as a guide, roll the chicken tightly around the asparagus and red pepper, ensuring that the filling is securely enclosed. If necessary, use toothpicks to seal the ends of the chicken roll-ups.
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Brown the chicken: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Once the pan is hot, place the chicken roll-ups seam side down. Cook, turning occasionally, until all sides are golden brown, which should take about 10 to 15 minutes.
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Transfer to oven: Remove the chicken from the pan and place them seam side down in a 9×13-inch ovenproof dish.
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Make the sauce: In the same frying pan, add the white wine and deglaze the pan by scraping up any browned bits. Add the remaining olive oil and butter, stirring until the butter has melted. Toss in the basil leaves and season with salt and pepper to taste. Simmer over medium heat until the sauce is reduced by half, approximately 10 minutes.
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Bake the chicken: Spoon or pour the wine and basil reduction over the chicken roll-ups in the ovenproof dish. Ensure each piece has some of the sauce and basil on it. Place the dish on the middle rack of the preheated oven and roast for 25 to 30 minutes, or until the chicken is thoroughly cooked and no longer pink in the center.
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Rest and serve: After baking, remove the chicken from the oven and let it rest for 10 minutes. This resting period allows the juices to redistribute and keeps the chicken moist.
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Slice and garnish: Using a sharp knife, cut each chicken roll-up into 4 pieces. For a more elegant presentation, cut thinner slices to serve as appetizers. Arrange the pieces cut side up on a serving platter, overlapping them in four rows. Spoon some of the juices from the baking dish over the chicken and garnish with extra asparagus spears and strips of roasted red pepper.
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Serve warm or cold: This dish is versatile and can be enjoyed warm straight from the oven or served cold as part of a buffet or picnic spread.
Enjoy this sumptuous dish that combines delightful flavors and a beautiful presentation, making it perfect for any special occasion or elegant dinner. 🌟🍴
