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Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
Steam any remaining asparagus and serve on the side.
Asparagus should be green with firm stalks and closed, compact tips. Stalks can be thin or thick; it is a matter of personal preference. To store, stand fresh asparagus spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Delicious! Split large breasts in half length wise. Pounded thin and seasoned both sides with salt, pepper, garlic powder and onion powder. Let sit a couple hours in the fridge. Took two pieces of honey ham, topped with shaved parmesan, torn up sandwich provolone pieces and shredded mozzarella and topped with 4 sticks of asparagus. Rolled up and then placed inside the chicken pieces. Rolled them up and secured with toothpick. Placed on greased baking sheet topped with grated parmesan cheese. Baked in 400* oven for 20 min, turned oven off for 5 min, and took out and let rest for 5 min while stuffing was cooking . Garnished with a little extra mozzarella and some minced green onions. Turned out perfect! Hubby loved this dish and so did I. Will definitely make this again!
I have made this recipe twice. The first time I made it, it was delicious! But the second time was not as flavorful. I think the difference was that I used a more "average-sized" chicken breast the first time and a chicken breast that was too thick the second time. Having the chicken breast too plump took away from the flavor of the cheeses (and I even think I added more cheese than it called for because of the size of the chicken, but it still didn't help).
I'm making this recipe again tonight, because I loved it so much the first time. I'll make sure that my chicken breasts aren't too thick:)
This was very good, simple and looks fancy.