Hi everyone! I’m Christina Stallings, the blogger behind Curls N Pearls, a site for women of all ages interested in discovering ideas and inspiration for hair, beauty, fashion, home, and in the kitchen. I’m honored to be guest posting today and I hope you enjoy my post! For more ideas and inspiration, check out Curls N Pearls.
Stuffed chicken is sometimes like box of chocolates – you just never know what you’re going to get. There are a myriad of ingredients that always taste good when paired with chicken: lemon, garlic, butter, alfredo – you name it. But since my uber health-conscious brother-in-law is in town for a visit, I decided to prepare a reasonably healthy and definitely delicious recipe handed down from my mother – Baked Chicken Stuffed with Goat Cheese and Asparagus. The greatest thing about this recipe – besides being budget-friendly and simple – is that you can use the steps and ingredients as a starting point for your own unique recipe, adding or removing your favorite flavors. I hope you enjoy this dish as much as we did!
Basic Ingredients: 3-4 chicken cutlets (or regular chicken breasts, sliced horizontally, goat cheese, 1-2 eggs, 1/2 pound asparagus, panko (mixed with your favorite seasonings) and toothpicks.
The first thing we’re going to do is rinse the chicken and pat it dry. Place the chicken in a Ziploc bag, then pound it with the smooth side of a mallet. You will want to pound them to approximately 1/4-1/2″ thick.
I decided to blanch the asparagus first; however, this is an optional step.
Lay the chicken down on a cutting board, and place a 1-2″ piece of goat cheese and 4-5 pieces of asparagus on the center of each cutlet.
I know that working with raw chicken is not very fun – but I promise, we are almost done. Wrap the chicken around the goat cheese and asparagus, and secure with 1-2 toothpicks.
Bear with me, I promise . . .
Prepare egg wash (1-2 eggs + a tablespoon or two of water) in one dish. In a separate dish, add the panko and your seasonings of choice. Here are some of the usual suspects in my kitchen:
I love these nestled prep and breading trays my husband bought me – so convenient and efficient.
Once the cutlet is seasoned and dredged in the panko mixture, place on a foiled lined baking sheeting while you repeat with the rest of the chicken cutlets. Dredge each cutlet in the egg wash followed by the panko mixture.
Now it is ready to bake! Bake it in a 350 degree oven for about 30 minutes—just long enough for the cheese to melt and for the panko breading to turn a delicious golden brown.
Serve this up with a Caesar salad and some sweet potato fries and you are good to go. This dish makes for awesome leftovers as well.
Baked Chicken Stuffed with Goat Cheese and Asparagus
Prep Time: 20 minutes
Cook Time: 30 minutes
3-4 chicken cutlets
Goat cheese (approximately 2 oz. in a soft package)
1/2 pound asparagus
Egg wash (1-2 eggs mixed with 1-2 tablespoons of water)
Rinse chicken cutlets and pat to dry. Seal cutlets in a Ziploc bag and then pound it with the smooth side of a mallet to approximately 1/4-1/2″ thick. Place cutlets on a cutting board and layer a strip of goat cheese (approximate 1-2 tablespoons) and 4-5 asparagus on each cutlet. (Optional: blanch the asparagus prior to layering on cutlets.)
Roll the ends of each cutlet up around the goat cheese and asparagus and secure with 1-2 toothpicks. Prepare eggwash (1-2 eggs + a tablespoon or two of water) in one dish, and in a separate dish prepare the panko breading and seasonings of your choice. Dredge each cutlet in the egg wash followed by the panko mixture and place on a foil lined baking sheet.
Bake it in a 350 degree oven for about 30 minutes—just long enough for the cheese to melt and for the panko breading to turn a delicious golden brown.