Top-Notch Vegan Vegetable Soup Made at Home
◷ 1 hr 40 min
Main Course
Chicken Breasts Stuffed with Asiago
This savory dish combines tender chicken breasts with creamy Asiago cheese for a deliciously satisfying meal. It’s easy to prepare and perfect for a cozy dinner any night of the week.
◷
50 min
Total Time
♜
4
Servings
▥
Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by preheating your oven to 375°F and lightly grease a baking dish. In a bowl, mix together the Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives for the filling. Spoon about a quarter of this mixture onto the center of each chicken breast, then roll them up like a jelly roll. Use toothpicks to keep them closed so they don’t unravel while cooking. Brush the tops with olive oil, place them seam-side down in the baking dish, and sprinkle with salt, pepper, and a little paprika.
2
Step 2
Pop the chicken in the oven and bake until it’s cooked through and no longer pink inside, about 30 minutes. You can check by cutting into the thickest part or using a meat thermometer—it should read 165°F. Once done, take the chicken out and loosely cover it with foil to rest for about 10 minutes.
3
Step 3
While the chicken rests, melt a tablespoon of butter in a skillet over medium heat. Add the mushrooms and garlic, cooking until the mushrooms start to brown, roughly 4 minutes. Stir in the thyme and pour in the white wine, scraping up any bits stuck to the pan. Let that cook for a couple of minutes to reduce slightly.
4
Step 4
Turn the heat down to medium-low, then stir in the heavy cream along with some salt and pepper. Keep cooking until the sauce thickens a bit, then add half a cup of Asiago cheese. Stir it in quickly until it melts and the sauce is smooth—be careful not to overcook or it might get lumpy.
5
Step 5
Slice the chicken into half-inch pieces, arrange on plates, and spoon the creamy Asiago sauce over the top. Garnish with a little extra thyme if you like, and serve right away.
Why You’ll Love This Recipe
This dish combines tender chicken breasts with the rich, nutty flavor of Asiago cheese. It’s a simple way to elevate a weeknight meal with minimal effort. The melty cheese inside keeps the chicken juicy and adds a delicious surprise in every bite.
Serving Suggestions
Serve with a fresh green salad or steamed vegetables to balance the richness of the cheese. Roasted potatoes or garlic mashed cauliflower also pair well and make the meal more filling.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender and the cheese melted. Avoid overcooking when reheating to prevent drying out.
