Stuffed Chicken with Asparagus and Basmati Rice
November 1, 2017
1Preheat oven to 350.
2Season chicken on the inside with salt and pepper. Place chicken on a work surface and lay 2 pieces of provolone and 3 pieces of asparagus inside each breast. Fold over closing the filling. Season the outside with salt and pepper.
3Heat a large oven-safe skillet over medium high heat and add 1 tablespoon of olive oil. Sear chicken for 3 to 5 minutes on each side until golden brown. Place chicken in oven and bake for 20 minutes.
4Fill a medium sauce pan with 2 cups of water and a pinch of salt, bring to a boil. Add the rice, stir, and wait until the water comes to a full boil. When it does, turn the heat down low, cook covered for 15 minutes.
5To serve: place stuffed chicken on top of basmati rice.