Sunday, May 15, 2011

Parmesan-crusted Chicken and Asparagus

  This dish is actually one of the most simple dinners I have in my rotation, and if you do it right, looks "gourmet" without being too intimidating.

Parmesan-crusted Chicken and Asparagus
serves 4

4 boneless, skinless chicken breasts (about 1 pound)
2 Laughing Cow Light Original Swiss Cheese Wedges
10-12 spears fresh asparagus, woody bottoms removed
6 Tbsp Parmesan cheese
Salt and pepper to taste

Preheat oven to 350F.

Cut chicken breasts through the middle lengthwise, stopping before you reach the end so you can open the breasts like a butterfly. Spread half a cheese wedge on the inside of each breast, then place 3-4 asparagus spears into the middle. 

Fold the top of each breast over and place toothpicks through the open end to keep closed while baking. 

Season the outside of chicken with salt and pepper, then place on baking sheet covered with foil. Sprinkle about 1 1/2 Tbsp Parmesan over each breast, then bake in oven for about 20-25 minutes until chicken is cooked through. Enjoy!

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