Steps to Prepare Favorite Creamy almond chicken with asparagus stuffing

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, creamy almond chicken with asparagus stuffing. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Place the breasts in the baking dish and top with the crushed almonds. Creamy almond chicken with asparagus stuffing step by step. S&P both sides of chicken breasts. Place the breasts in the baking dish and top with the crushed almonds.

Creamy almond chicken with asparagus stuffing is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Creamy almond chicken with asparagus stuffing is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook creamy almond chicken with asparagus stuffing using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Creamy almond chicken with asparagus stuffing:

1. Prepare 2 large chicken breasts, sliced in halves
2. Prepare 1/2 C crushed almonds
3. Prepare s&p
4. Take 1 (12 oz) box organic cream of chicken soup
5. Get 6-8 asparagus stem, slice at a thin angle
6. Take 1/2 bag pepperidge farm stuffing, herb seasoned
7. Take 1 small onion, chopped
8. Prepare 1 garlic clove, chopped
9. Get 1 1/2 C beef broth
10. Make ready 5 T butter
11. Get Cooking spray
12. Make ready 1/2-3/4 C shredded parmesan cheese
13. Prepare 1/2-3/4 C shredded romano cheese, or a cheese you like

Sprinkle evenly with salt, Italian seasoning, pepper, and garlic. Sprinkle chicken with salt and pepper. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place chicken breasts on a cutting board and cut ¾ way through to form pockets.

Steps to make Creamy almond chicken with asparagus stuffing:

1. Preheat oven to 350. Coat a 9x11 baking dish with cooking spray. S&P both sides of chicken breasts. Place the breasts in the baking dish and top with the crushed almonds.
2. In a small mixing bowl, add the soup, broth, and combine 3/4 of the cheeses leaving about 1/2C of each for topping.
3. In a medium saute pan, melt the butter and then add the onion and garlic and cook 3 minutes - until clear. Add the asparagus and cook 2 minutes. Add the broth and simmer for 5 minutes. Remove from heat and then add the 1/2 pkg of stuffing and combine.
4. Pour the soup mixture over the breasts covering all. Bake in oven for 22 minutes or until the breasts have a nice brown crust on them. Serve with the stuffing- delicious

Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place chicken breasts on a cutting board and cut ¾ way through to form pockets. Season chicken with garlic powder, paprika, thyme, oregano, and salt. Stuff the chicken breasts with mozzarella slices and asparagus; secure with toothpicks. To reheat, place the chicken and asparagus on a microwave-safe plate and cover with a paper towel.

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