Part two of the Asparagus Saga is a copy cat recipe from our local grocery store. At the meat counter they have asparagus stuffed chicken. These have been a favorite of our 21 year old for most of his life. With all this asparagus on hand, this was a MUST MAKE. The plate licker had also brought us a huge block of mozzarella cheese last week, which is what this chicken uses. The recipe is quite simple. The pictures will do the talking. I did make one stuffed with just cheese for my hubby, the anti-asparagus dude.
I started by soaking the asparagus in salted water for about 30 minutes. Meanwhile I pounded out the chicken. What a great way to work out any frustrations!
Then I stuffed, rolled and tooth-picked ’em. The one without asparagus I used Red Robin’s red seasoning.
Next they went into a casserole dish, sprinkled with smoked paprika and then into the oven.
Out of the oven they smelled devine!! I baked at 400 for about 30-40 minutes.
And finally, David’s clean plate club award! These were better than the original, for sure! And so easy. I made a packet of flavored rice as a side. Tastes and looks fancy but in reality, it was quick and easy!
