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How to Make Stuffed Asiago Chicken Breasts - A Step-by-Step Guide

Stuffed Asiago Chicken Breasts are a delicious and satisfying meal that is sure to impress your family and friends. This recipe takes the classic combination of chicken and cheese to a whole new level, with the addition of savory Asiago cheese and a flavorful cream cheese filling.

The tender and juicy chicken breasts are stuffed with a rich and creamy mixture of cream cheese, Asiago cheese, garlic, and herbs, which adds a burst of flavor to every bite. The chicken is then seasoned wit...

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Ingredients

  • 1 cup grated Asiago cheese
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup Italian-seasoned panko bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped Kalamata olives
  • 4 large boneless, skinless chicken breast halves, pounded 1/4 inch thick
  • 1 teaspoon olive oil
  • salt and freshly ground black pepper to taste
  • paprika to taste
  • 1 tablespoon butter
  • 1 cup sliced baby bella mushrooms
  • 1 clove garlic, minced
  • 2 sprigs fresh thyme, leaves removed (Optional)
  • ¼ cup dry white wine
  • ½ cup heavy cream
  • salt and ground black pepper to taste
  • ½ cup grated Asiago cheese, at room temperature
  • 2 teaspoons fresh thyme leaves (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  • Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Place about 1/4 of the filling on the center of each chicken breast. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts from unrolling. Rub the top of each chicken breast with olive oil, place seam-side down in the prepared baking dish, and sprinkle with salt, pepper, and paprika.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, tent loosely with foil, and allow to cool for about 10 minutes.
  • Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms start to brown, about 4 minutes. Add thyme leaves and white wine, stirring and deglazing the skillet, and cook for 2 minutes.
  • Reduce heat to medium-low and stir in the heavy cream, salt, and pepper. Cook until sauce starts to slightly thicken. Add 1/2 cup Asiago cheese and stir until melted and smooth. Remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce.
  • Slice each chicken breast into 1/2-inch thick slices, and drizzle with Asiago sauce. Garnish with thyme and serve immediately.

    • Nutrition

    599 cal.

    • Total Fat: 34g
    • Saturated Fat: 18g
    • Cholesterol: 214mg
    • Sodium: 934mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 60g
    • Vitamin C: 6mg
    • Calcium: 347mg
    • Iron: 2mg
    • Potassium: 618mg

    Categories

    Chicken recipes
    Cheese recipes
    Dinner recipes
    Baking recipes
    Main recipes