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Lightly pounded chicken breast, seasoned and spread with apple chard bacon jam, roasted tomato and gruyere spread, an asparagus spear and mozzarella cheese. Rolled and coated in crispy bread crumbs.Pan fried and finished in the oven.
I had alot of spreads leftovers from making trays. So i figured i’d put them to use in some hot dishes for the week. When I first tried the bacon jam the other day my inital thought was ” This would be great stuffed into something”. I figured it wouldnt take much to really make a impact so I decided to save a bit. You can go alot of ways with it since its really just bacon, apples and swiss chard. I decided I wanted to stuff it with some cheese. The roasted asparagus gruyere went so well with it on a platter I figured why not? I decided to add in the leftover asparagus I had sitting around and a generous serving of cheese. This chicken was a hit. I cant wait to make it again next time I make bacon jam! Check out my tips and tricks below for the best asparagus and cheese stuffed chicken. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST ASPARAGUS AND CHEESE STUFFED CHICKEN
dont cook your asparagus: since you’re not adding a ton of asparagus inside the chicken, you dont have to worry about a ton of moisture. cooking your asparagus ahead of time will only result in over cooked asparasgus. your asparagus should be fully cooked inside of the chicken so that its tender but it still has some bit. try not to be alarmed if your asparagus is raw in the middle but check to make sure it was cooked all the way through.
take your time: the most important and time consuming part of this dish is the cut. you want to make sure you cut your chicken all the way through. while avoiding snagging or cutting it. you don’t want to help any of the filling escape. to do that you want to trim up your chicken. any hanging bit and fat need to be trimmed. that way you’ll have a better visual on where to cut and which part is thickest.
season the inside: don’t expect the filling to be enough flavor. the great part of splitting a chicken is giving it more area to season. so don’t forget to season the inside before you even start adding ingredients
don’t overstuff: it might be tempting to pack the chicken full of the bacon and cheese. who knows, we’ve all overstuffed chicken and sometimes it explodes sometimes it doesn’t. its really about how well it was cut, dredged and floured. but don’t even do it. its not worth it if the chicken pops open. or if the tongs puncture the chicken on the flip turn. the popped filling usually burns the cooking oil and makes it impossible to use in the pan sauce.
hot grease: just like when you seal a taquito without a toothpick. you want to have the chicken place towards the seam to seal it up. that way it will act as an instant barrier to the filling and keep it a little more secure as you flip the chicken to cook on all sides.
let the coating sit: i prefer for my coating on any of my fried items to sit. that way the egg and the corn starch and flour have the time to develop a tact that catches the moisture from the inside. also everything has time to dry out a little. so when i drop it into the hot oil it gets really crispy.
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