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Main dishes

Parmesan-Crusted Stuffed Chicken

Parmesan-Crusted Stuffed Chicken recipe
photo by:kraft
You couldn’t get to a restaurant and be served in the short amount of time it takes to make this easy, elegant Parmesan-crusted chicken dish.
time
prep:
10 min
total:
30 min
servings
total:
6 servings
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What You Need

6
small  boneless skinless chicken breasts (1-1/2 lb.)
12
 fresh asparagus spears, trimmed
1/2
cup  KRAFT Finely Shredded Italian* Five Cheese Blend
1/4
cup  KRAFT Grated Parmesan Cheese
1
pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

Make It

HEAT oven to 400ºF.

MAKE cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with asparagus and shredded cheese.

PLACE on baking sheet sprayed with cooking spray; top with Parmesan.

BAKE 20 min. or until chicken is done (165°F). Meanwhile, prepare stuffing as directed on package. Serve with chicken.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Serving Suggestion
Steam any remaining asparagus and serve on the side.
How to Purchase & Store Asparagus
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.
Trimming Fresh Asparagus
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.
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