Stuffed Chicken Highbrow Recipe

Name: Stuffed Chicken Highbrow
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 thin asparagus spears; Kosher salt; 2 cloves garlic, cut in half lengthwise; 2 mild Italian sausages; 4 whole boneless, skinless chicken breasts (8 to 10 ounces each); Black pepper; 5 ounces goat cheese; 1/4 cup sliced scallion; Olive oil; Creole Seasoning (page 167); 1 1/2 cups Mutha Sauce (page 165), heated

Servings: persons

1
Wash the asparagus and snap off the tough bottoms of the spears.
2
Pour an inch of water into a skillet.
3
Season with salt and add the garlic cloves.
4
Bring to a simmer.
5
Slide in the asparagus and cook til tender.
6
Remove from the water, discarding the garlic.
7
Set aside.
8
In another skillet, cook the sausages whole and set aside.
9
Pull off the tenders from the inside of the breasts and save them for another use.
10
Leave the breasts whole, and with the smooth side down, open like a book on a work surface.
11
Flatten them with a meat/poultry pounder or mallet to 1/4-inch thickness.
12
Season breasts with salt and pepper.
13
Slice the sausages thinly on the diagonal and place the slices on one side of each whole breast, leaving a thin border uncovered around the edge.
14
On top of the sausage, layer 5 of asparagus spears, letting the points hang out at the ends.
15
Cut 12 thin slices from the goat cheese, and put 3 on top of the asparagus on each chicken breast.
16
Sprinkle with scallions.
17
Fold the uncovered lobe of each breast over the stuffed one to make a packet.
18
Press around the edge to seal.
19
Gently oil the chicken and season with salt and a light dusting of Creole Seasoning.
20
Build a medium bed of coals in your grill.
21
Cook for 8 to 10 minutes on each side.
22
Check the temperature by inserting an instant-read thermometer horizontally into the thickest part of one side, close to the stuffing.
23
It should register 160.
24
When the chicken breasts are done, take them off the grill, plate them, and serve with a little heated Mutha Sauce ladled over each portion.

410

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 20 thin asparagus spears, Kosher salt, 2 cloves garlic, cut in half lengthwise, 2 mild Italian sausages, and more.

Yes, Stuffed Chicken Highbrow 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!

Stuffed Chicken Highbrow

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions