Stuffed Chicken breast with Asparagus and Parmesan Rice

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 tablespoon extra-virgin olive oil, or more as needed
• 1 cup chopped fresh asparagus
• 1/4 teaspoon garlic powder, or to taste
• salt and ground black pepper to taste
• 4 slices deli ham
• 1/2 cup shredded Cheddar cheese
• 2 tablespoons butter, divided
• 2 cups chicken broth
• 1 tablespoon butter
• 1 cup uncooked white rice
• 1 (14.5 ounce) can diced tomatoes with onion and celery, drained
• 1/3 cup grated Parmesan cheese, or to taste

 Directions

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
• Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat
•  Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.
• Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.
• While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.

Keywords – chicken broth, stuffed chicken breasts, oven, thermometer, asparagus mixture, skillet, Parmesan cheese, Cheddar cheese, chicken breast halves.

Delicious Tandoori Chicken

This is definitely the most loved recipe by all chicken lovers in India. This tandoori chicken is cooked in the oven. It taste delicious and mouth watering.

Ingredients:

• Chicken legs – 3 or 6 chicken drumsticks
• First marinade
• Kashmiri chili powder – ¾ tsp
• Ginger – garlic paste – 1 ½ tsp
• Lemon juice – a few drops
• Salt to taste
• Second marinade
• Kashmiri chili powder – 2 tsp
• Coriander powder – ½ tsp
• Gram flour – 3 tsp
• Ginger garlic paste – 1 tsp
• Clove – 3 or 4
• Cinnamon – 1 stick
• Cardamon – 3
• Nutmeg – a pinch
• Fennel seeds – ½ tsp
• Yogurt – ¾ cup
• Mustard powder – ¾ tsp
• Kasoori methi powder – 1/3 tsp
• Oil – 3 or 4 tsp

Method:

• Give two or three slits on the chicken pieces till close to the bone.
• Mix the ingredients listed in marinades one and set aside for half an hour.
• Heat two tsp of oil and add gram flour and roast it in a slow flame for about a minute.
• Dry roast garam masala and make it into a fine powder.
• Mix all the ingredients listed in the second marinade (except oil) along with the gram flour paste and coat the chicken with it.
• Finally add the oil on top.
• Leave it in refrigerator for at least four to five hours.
• Preheat oven to 450 degree F and place it on a greased baking tray.
• Cook for ten minutes and then turn around and cook for another ten minutes.
• For the next ten minutes reduce to 250 degree F.
• Take out of the oven and allow to cool a bit before serving.

Try this and enjoy the food.

Keywords – greased baking tray, oven, marinades, garam masala, ingredients.