This recipe was a first for me, in many ways. Not only was it a new recipe, but it was also my first time ever having made asparagus and my first time ever eating asparagus. So I didn’t really know what to expect. I’ve always thought I would hate asparagus. Maybe just because it’s ugly. But it was really pretty good, and I didn’t hate it!
3 cloves garlic,minced
- a splash of white wine
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes. Add a splash of white wine in the last 2 minutes of cooking.
I made this recipe for dinner last week. I wasn’t expecting too much, since my stuffed chicken recipes don’t usually turn out how I want them to. But this was really good. I was pretty surprised that most of the stuff didn’t leak out during cooking too. This recipes earned itself a post and is eligible for being made again some time.
- oil, for greasing pan
- 8 boneless, skinless chicken breast halves
- 1 (8 ounce) package cream cheese, cut into 1/2 inch slices
- 1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
- 1 cup milk
- 1 1/2 cups Italian seasoned bread crumbs
- 1/2 cup grated Romano cheese
- 1 tablespoon minced garlic
- 3/4 cup butter, melted
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic salt, or to taste
- 1/2 teaspoon paprika
Preheat oven to 350 degrees F. Lightly coat a large, shallow baking dish with oil. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika.