Chicken Breasts With Asparagus And Artichokes

Name: Chicken Breasts With Asparagus And Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breasts; 12 small fresh asparagus spears or 6 large asparagus spears; 6 slices mozzarella cheese, cut in half and divided or 1 1/2 ounces sliced mozzarella cheese; 6 large fresh mushrooms, sliced; 1 (14 ounce) can artichoke hearts, drained and chopped; 1 tablespoon pimiento, diced, divided; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup all-purpose flour; 2 eggs, beaten; 1 cup breadcrumbs, finely ground and dry; 3 tablespoons butter; 3 tablespoons vegetable oil

Servings: persons

6 boneless skinless chicken breasts
12 small fresh asparagus spears or 6 large asparagus spears
6 slices mozzarella cheese, cut in half and divided or 1 1/2 ounces sliced mozzarella cheese
6 large fresh mushrooms, sliced
1 (14 ounce) can artichoke hearts, drained and chopped
1 tablespoon pimiento, diced, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs, finely ground and dry
3 tablespoons butter
3 tablespoons vegetable oil

1
Place chicken breasts between 2 sheets of wax paper. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Set aside.
2
Snap off the tough ends of the asparagus. Remove scales from the stalks with a knife or vegetable peeler.
3
Arrange 1 large or 2 small asparagus spears, one cheese slice, and one sliced mushroom on half of each chicken breast. Top each chicken breast evenly with the chopped artichoke hearts and pimento. Sprinkle evenly with salt and pepper.
4
Fold the remaining half of each chicken breast over the vegetable mixture; secure with wooden toothpicks. Dredge the chicken in flour; dip in the beaten egg, and coat with the breadcrumbs.
5
Combine the butter and oil in a large skillet; cook over medium heat until the butter melts. Add the chicken, and cook 7 to 10 minutes on each side or until browned. Remove the chicken from the skillet; drain on paper towels.
6
Place the chicken on a baking sheet. Top each with 1 remaining cheese slice. Bake at 350 degrees for 15 minutes or until the cheese melts and the chicken is done.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 boneless skinless chicken breasts, 12 small fresh asparagus spears or 6 large asparagus spears, 6 slices mozzarella cheese, cut in half and divided or 1 1/2 ounces sliced mozzarella cheese, 6 large fresh mushrooms, sliced, and more.

Yes, Chicken Breasts With Asparagus And Artichokes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!