Asparagus Stuffed Chicken with Lemon Gravy
Yields 4 breasts
Servings: 4 breasts
Calories: 661kcal
Equipment
- Baking Sheet
Ingredients
- 4 chicken breasts
- 8 slices provolone cheese
- 12 stalks asparagus
Breading
- 2 cups Italian bread crumbs
- 1 tsp garlic powder
- 2 tsp lemon zest
- 2 tsp parmesan cheese, grated
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs, beaten
Gravy
- 3 tbsp butter, salted
- 1/4 cup flour
- 2 1/3 tbsp lemon juice
- 2/3 cup chicken broth
- 1 cup half & half or whole milk
- 1/4 tsp salt
- 1/2 tsp black pepper
Instructions
Chicken
- Preheat oven to 375°.
- Create a pocket in the chicken breasts and stuff with provolone and asparagus.
- Beat eggs and pour in a container large enough to fit the chicken.
- Mix the remaining breading ingredients together and put in another container large enough for the chicken.
- Take the stuffed chicken breasts and dip then in the egg first, on both sides, then do the same thing in the dry breading mix until well covered.
- Bake breaded chicken for 20-30 minutes.
Gravy
- In a saucepan, melt butter until bubbling lightly.
- Whisk in flour until well combined. It should be a bit crumbly and clumpy.
- Slowly whisk in the remaining ingredients until heated and smooth.
- Drizzle about half over chicken breast and enjoy!
Notes
Macronutrients: 56g carb, 26.5g fat, 49g protein
- Mix any extra breading and egg together and form into a patty, then bake with the chicken to create a little zesty snack to pair with leftover gravy.