Comida Kraft

Recipe Box

Ingredients

Make It

Reviews Meet our Tastemakers

Hi there! Want to help us test out our new BETA website?

Parmesan-Crusted Stuffed Chicken

View All Images Add a Photo

Recipe by Kraft

Prep Time

10
min.

Total Time

30
min.

Servings

6 servings

Skip the restaurant and try Parmesan-Crusted Stuffed Chicken at home! This scrumptious Parmesan-Crusted Stuffed Chicken is an easy homemade dish.

What You Need

Showing deals in -1, -1 -1

Show Deals

Change Zip

6 small boneless skinless chicken breasts (1-1/2 lb.)
12 fresh asparagus spears, trimmed
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Grated Parmesan Cheese
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Select All

Add To Shopping List

Make It

Tap or click steps to mark as complete

Heat oven to 400ºF.
Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with asparagus and shredded cheese.
Place on baking sheet sprayed with cooking spray; top with Parmesan.
Bake 20 min. or until chicken is done (165°F). Meanwhile, prepare stuffing as directed on package. Serve with chicken.

Add to Recipe Box

View Recipe Card

Special Equipment Needed

TBA

* Made with quality cheeses crafted in the USA.

Kitchen Tips
Nutrition

Trimming Fresh Asparagus

Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.

Serving Suggestion

Steam any remaining asparagus and serve on the side.

How to Purchase & Store Asparagus

Asparagus should be green with firm stalks and closed, compact tips. Stalks can be thin or thick; it is a matter of personal preference. To store, stand fresh asparagus spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.

Servings

6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories	360

Total fat	15g
Saturated fat	4.5g
Cholesterol	75mg
Sodium	740mg
Carbohydrate	22g
Dietary fiber	2g
Sugars	2g
Protein	33g
% Daily Value
Vitamin A	10 %DV
Vitamin C	10 %DV
Calcium	10 %DV
Iron	45 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by Kristy1070 from I have made this recipe twice. I have made this recipe twice. The first time I made it, it was delicious! But the second time was not as flavorful. I think the difference was that I used a more "average-sized" chicken breast the first time and a chicken breast that was too thick the second time. Having the chicken breast too plump took away from the flavor of the cheeses (and I even think I added more cheese than it called for because of the size of the chicken, but it still didn't help). I'm making this recipe again tonight, because I loved it so much the first time. I'll make sure that my chicken breasts aren't too thick:)

Date published: 2013-04-28

Rated 5 out of 5 by Meekocu2 from Delicious! Delicious! Split large breasts in half length wise. Pounded thin and seasoned both sides with salt, pepper, garlic powder and onion powder. Let sit a couple hours in the fridge. Took two pieces of honey ham, topped with shaved parmesan, torn up sandwich provolone pieces and shredded mozzarella and topped with 4 sticks of asparagus. Rolled up and then placed inside the chicken pieces. Rolled them up and secured with toothpick. Placed on greased baking sheet topped with grated parmesan cheese. Baked in 400* oven for 20 min, turned oven off for 5 min, and took out and let rest for 5 min while stuffing was cooking . Garnished with a little extra mozzarella and some minced green onions. Turned out perfect! Hubby loved this dish and so did I. Will definitely make this again!

Date published: 2015-10-23

Rated 4 out of 5 by rgitch from I do child care and find that substituting chicken tenderloins are easier and cheaper than chicken... I do child care and find that substituting chicken tenderloins are easier and cheaper than chicken breasts. I rolled the chicken in both parmesan and the 5-blend cheese and wrapped it around one asparagus spear which made serving easier. I always use parmesan that comes in a bottle, not in the green cardboard tube. If they don't stay rolled, use spaghetti to pierce through rather than a toothpick. Subbed brown rice for stuffing and enjoyed watching everyone eat this healthy meal and will make it again.

Date published: 2010-03-15

Rated 5 out of 5 by glchapman from It is so easy and good. It is so easy and good. 5 stars. Makes an impressive company meal. Don't leave out the cheese in the middle or on top. I've served it by putting the stuffing in a pretty dish and placing the chicken on top, with extra asparagus between pieces. One dish to pass and clean up.

Date published: 2011-04-07

Rated 5 out of 5 by ashleeveneman from Thought I would have a tough time with the asparagus but it was surprisingly easy! Thought I would have a tough time with the asparagus but it was surprisingly easy! Everything tasted great too! I was scared it might be a little bland, but it wasn't! I had to bake it a little longer than the recipe stated (about 15 more minutes). Will make again!

Date published: 2010-04-01

Rated 5 out of 5 by hoohoo3542 from The presentation for this dish was amazing! The presentation for this dish was amazing! It looked so professionally done and was super easy! I did not use stuffing, but rice instead and I also sprinkled some of the shredded cheese on top along with the Parmesan and it was perfect!

Date published: 2010-02-25

Rated 4 out of 5 by jessicasavory from Yum! Yum! Easy-to-make & delicious. Cooking time had to be increased. Also used a bit of the shredded cheese on top of the chicken as well as inside. Served with red quinoa - delicious! This one's a keeper!

Date published: 2010-03-26

Rated 5 out of 5 by chey_guzman from This was soo delicious for extra flavor i marinated the chicken in the kraft zesty italian dressing... This was soo delicious for extra flavor i marinated the chicken in the kraft zesty italian dressing for about 2 hours and served with a pasta salad! This dish is an absolute new favorite at my home!

Date published: 2011-04-15