Stuffed Chicken Breast with Asparagus

2.9/5 rating (13 votes)
  • Ready in: 2 hours
  • Serves: 4
  • Complexity: medium


  • 4 boneless, skinless chicken breasts (6 oz each)
  • Allegro Teriyaki Marinade
  • 24 pencil asparagus, trimmed to 4 or 5 inches long
  • 2 shallots or grean onions, minced
  • 1/4 cup toasted almond slivers
  • 2 cups chicken broth
  • 1-1/2 cups heavy cream
  • 2 Tbsp chopped parsley
  • Salt and pepper to taste


  1. Split and lightly pound each breast between two pieces of plastic.
  2. Marinate in Allegro Teriyaki Marinade for 45 minutes, reserve 1/4 cup marinade for sauce.
  3. With skin meaty side down, place three pieces of asparagus and a pinch of shallots and almonds on each breast. Roll up from thick end toward thin end.
  4. Place in baking dish, fitting breasts snugly against each other. Cover with broth and place in hot oven at 350 degrees. Cook approximately 30 to 45 minutes or until firm.
  5. Remove chicken to warm platter. Place remaining stock, reserved marinade, and cream in a heavy saucepan and bring to a boil. Reduce and simmer 20 minutes or until it is a light glaze. Adjust seasoning with salt and pepper; evenly coat chicken with sauce and sprinkle with chopped parsley.

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