Description
Tender chicken breasts are rolled around provolone cheese and fresh asparagus, baked to perfection, and drizzled with a creamy artichoke and spinach sauce. This dish is a delightful blend of flavors and textures, perfect for any dinner occasion.
Ingredients
Scale
- 6 (5-6 ounce) boneless skinless chicken breasts, pounded to ¼-inch thickness, seasoned with salt and pepper
- 6 slices provolone cheese
- 24 fresh asparagus spears, trimmed
- Toothpicks
- 1 (8 ounce) package cream cheese
- 1 cup 2% milk
- 1 packet Artichoke & Spinach Warm Dip Mix
- ½ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F. Line a large rimmed baking sheet with aluminum foil and spray the foil with no-stick cooking spray.
- Prepare Chicken: Place a slice of provolone cheese on each chicken breast. Top with asparagus spears, then roll up the chicken and secure with toothpicks. Place the rolled chicken on the baking sheet, seam-side up.
- Bake Chicken: Bake in the preheated oven for 15 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
- Make the Sauce: While the chicken is baking, in a microwave-safe bowl, microwave the cream cheese on HIGH for 1 minute. Whisk in the milk and Artichoke & Spinach Warm Dip Mix; continue microwaving for 30 seconds. Add the Parmesan cheese and microwave for an additional 1 minute, or until heated through and smooth.
- Serve: Serve the chicken drizzled with the prepared sauce.
Notes
- Ensure chicken is securely rolled to prevent filling from leaking out during baking.
- For extra flavor, marinate chicken in olive oil, garlic, and herbs for 30 minutes before assembling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast with sauce
- Calories: 405
- Sugar: 2g
- Sodium: 735mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 125mg