Exquisite Gluten-Free Lemon Herb Stuffed Chicken Breast with Asparagus & Garlic Mashed Potatoes

Allergens

Dairy, Eggs (Parmesan cheese)

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 1/4 cup fresh basil leaves, chopped
• 2 lemons, zested and juiced
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 16 oz fresh asparagus, trimmed
• 4 large russet potatoes, peeled and quartered
• 6 cloves garlic, minced
• 1/2 cup milk or cream
• 1/4 cup unsalted butter
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Make the lemon herb stuffing: In a small bowl, combine Parmesan cheese, parsley, basil, half of the lemon zest, and half of the garlic. Season with salt and black pepper, and mix well. Set aside.
3. Cut a horizontal pocket into each chicken breast, being careful not to cut all the way through. Stuff each breast with equal amounts of the lemon herb mixture. Secure with toothpicks if needed. Season chicken breasts with remaining lemon zest and garlic.
4. Heat olive oil in a large oven safe skillet over medium heat. Sear chicken on both sides until browned, about 2 minutes per side. Transfer skillet to the preheated oven and bake for 20 25 minutes or until cooked through.
5. While the chicken is baking, steam asparagus until tender, about 4 6 minutes. Season with salt and black pepper.
6. Boil potatoes in a large pot of salted water until fork tender, about 15 20 minutes. Drain and return to the pot. Add butter, milk or cream, garlic, salt, and black pepper. Mash until smooth and creamy.
7. To serve, plate one stuffed chicken breast with a side of mashed potatoes and asparagus.

Chef’s Insight

Use a pastry brush to evenly spread olive oil on the chicken breasts for better searing.

Notes

Adjust cooking times based on the size of your chicken breasts.