Since 2019 I have been the Resident Writer of recipes for our monthly neighborhood magazine, Bridle Trails Life (just recently re-named STROLL/Bridle Trails by its national publisher). Many delicious dishes have been shared with friends and neighbors — and this tasty chicken dish is the newest addition to the collection. You will like it!
• 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
• 1 teaspoon French tarragon leaves
(or Italian seasoning, basil or rosemary — see NOTE below)
• 1 teaspoon granulated garlic with parsley
• 1 teaspoon smoked paprika
• Sea salt, to taste
• Freshly-ground black pepper, to taste
• 12 thin asparagus stalks, ends trimmed
• 2 ounces sun-dried tomatoes, finely chopped
• 4 slices cheese (Gruyère, Mozzarella or Swiss Emmentaler)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
Preheat oven to 400 F. Place chicken breasts on a chopping board and lightly pound them to an even thickness. Sprinkle tarragon over the top of each breast, then evenly distribute the granulated garlic with parsley, smoked paprika, sea salt and pepper over all of the breasts. NOTE: With Gruyère cheese, use tarragon; use Italian seasoning with mozzarella cheese, and basil or rosemary with Swiss Emmenthaler cheese.
TO PREPARE: Carefully cut lengthwise into each chicken breast to create a pocket; do not cut all the way through! Set the chicken aside. To each slice of cheese, add 2-3 thin stalks of asparagus and 3-4 pieces of tomato. Roll the cheese up, securely holding the vegetables inside, and gently stuff the cheese packets into the chicken breasts. Use a wooden toothpick (or small metal skewer) to close the pockets. Cover chicken loosely with plastic wrap and refrigerate 15-30 minutes before cooking.
TO COOK: In a large ovenproof non-stick skillet heat oil and butter together. Add chicken pieces to the hot oil mixture and sear 3-5 minutes per side, carefully turning each piece until golden brown all over. Do not crowd the pan. When the pieces are all browned, place skillet in the preheated oven and bake 15-20 minutes more, or until chicken is cooked through. — Serves 4
As a side note for my food-loving friends (and a special comment to those of you who don’t already know) … some of the recipes that I share with you here on sharyescookbooks.com are “great finds” found recently in a new cookbook or on-line or shared by a friend — which I almost always revamp and make my own — and some are from my recent cookbooks or quarterly cooking magazine, Culinary Choices. Unfortunately, the publisher I originally used set a ridiculously high price for on-line purchases! So, just FYI — if you are interested in any of my publications, let me know. Send me a private message, text, or Email because I do have some books on hand. Most of my publications are viewable on-line … go to blurb.com/bookstore/Sharye Grella to take a look! All of the books and magazines are filled with many delicious recipes, full-color pictures, and interesting stories for anyone who enjoys good food and loves fabulous flavors. Let me know what you think!