Chicken Stuffed with Asparagus & Wild Rice

Garlic herb grilled chicken stuffed with muenster & asparagus, baked and served over a bed of canoe wild rice pilaf and topped with a sun-dried tomato cream sauce and sliced green onions. 

Ingredients:

  • 2 tbls Olive Oil
  • 1 – 7 oz Chicken Breast
  • ½ tsp Garlic Herb Seasoning
  • Salt & Pepper to taste
  • 3 ea. Asparagus, cleaned & trimmed.
  • 2 ea. Provolone Cheese, Sliced
  • 8 oz Sysco® Imperial Wild Rice Pilaf
  • 4 oz Sun-dried Tomato Cream Sauce
  • 1 tbls, Green Onions, finely sliced.

Sun-dried Tomato Cream Sauce:  1x Yields: 4 – 4 oz Portions

  • 2 tbls Butter + 1 tbls EVOO
  • 2 Cloves, Garlic, sliced finely
  • 2 oz Sun Dried Tomatoes, drained if in oil, or hydrated
  • 2 tbls Flour
  • 1 Cup Chicken Broth
  • ½ Cup Half & Half
  • ½  Cup Parmesan, Shredded
  • 1 tsp Oregano
  • Salt & Pepper to taste

Directions:

  1. Place the chicken breast on a flat surface. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way through. Rub the breast with 2 tsp olive and evenly coat. Season chicken with Garlic & Herb Seasoning & salt and pepper, including inside the cut.
  2. Stuff each chicken breast with 2 slices of provolone cheese and 3 asparagus spears. Seal chicken closed with a toothpick.
  3. Heat remaining oil in an oven-proof skillet or nonstick pan over medium-high heat. Sear chicken until golden on each side, about 3-4 minutes per side.
  4. Cover and bake for 10-15 minutes. Uncover, & bake for an additional 5 minutes, until Chicken reaches a minimum internal temperature of 165F. Remove toothpicks prior to serving.
  5. While chicken is baking, sauté onions in a deep pan with 2 TBLS Butter and 1 TBLS Olive Oil. Add Garlic Slices, and hydrated, sun-dried tomatoes. Cook until soft and fragrant. Add 2 TBLS Flour and stir until coated. Gradually stir in the Chicken broth and Half & Half. Finally stir in the Parmesan and season to taste with salt, black pepper, and oregano.
  6. Remove Chicken from the oven. Plate it shingled on an 8-oz portion of Wild Rice Pilaf and top with a 4-oz portion of sun-dried tomato cream sauce. Top with green onions and serve!