Bacon Wrapped Asparagus Stuffed Chicken Breast

Bacon, cheese, and asparagus – the key ingredients to a spruced-up chicken breast. Our free-range organic chicken makes the perfect, juicy canvas for this fancy flavor combo, and is sure to impress kids and parents alike. Serve with a scoop of buttery marble potatoes with some chives sprinkled on top.

Bacon Wrapped Asparagus Stuffed Chicken Breast

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Course: Main Course
Cuisine: American
Protein: Poultry
Cut: Chicken Breast
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people

Ingredients

  • 4 ea ButcherBox Boneless Skinless Chicken Breast
  • 8 slices ButcherBox Bacon
  • 1 Tbsp ghee
  • 1 small onion small dice
  • 2 cloves garlic minced
  • ½ c asparagus ¹⁄8” slices
  • 1 Tbsp basil chiffonade
  • 2 Tbsp white wine
  • ½ c goat cheese
  • ½ c ricotta cheese
  • 2 tsp kosher salt
  • 1 tsp ground black pepper

Instructions

  • Preheat oven to 375°F.
  • Mix goat cheese and ricotta together in a bowl, and set aside.
  • Preheat sauté pan, and melt ghee. Once ghee is hot, add onions and garlic, sauté for 3 minutes. Add asparagus and sauté for 2 minutes. Deglaze pan with white wine, stirring constantly for 1 minute, then add basil and sauté for 1 minutes. Remove from heat, and let cool for 5 minutes. Mix with cheese mixture.
  • Slice chicken breast lengthwise on the side, inserting the knife about ¾ of the way to create a pocket.
  • Lightly season chicken breasts with salt and pepper. Evenly divide cheese/asparagus mixture and stuff into the pocket.
  • Wrap chicken breast with 1-2 slices of bacon. Place on baking sheet and bake for 30 minutes, or until meat thermometer inserted into thickest part reads 165°F.
  • Let the chicken rest for 5 minutes before serving. Serve with roasted marble potatoes and enjoy!
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Emilie Abijanac

Emilie Abijanac is the Culinary Director for ButcherBox. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête.