Asparagus & Garlic Scape Stuffed Chicken Breast
We love our Michigan Asparagus!! I'm always trying to find new ways to incorporate asparagus into our meals. This is one of our favorites. It's my Asparagus & Garlic Scape Stuffed Chicken Breast with an Heirloom Caprese Salad. I have this reicpe featured in my new cookbook, Meals from the Mitten: Celebrating the Seasons in Michigan.
Asparagus season in Michigan runs from early to mid-May through mid to late-June. I love the time of the year that we can have fresh asparagus and garlic scapes (which is usually mid-June). Garlic scapes are the funky, twirly green flower buds of the garlic plant that get cut off to encourage bulb growth. They taste like garlicky green beans. They are great to throw on the grill with some asparagus and steak in the middle of summer. Yum!
I made this dish on Wednesday, June 13th for a Michigan Asparagus Facebook Live Event. I have posted the video below.
I also gave away two copies of my new cookbook, Meals from the Mitten. Congratulations to Larisa and Wioletta for winning a copy of my new book.
Here is the recipe!
Asparagus & Garlic Scape Stuffed Chicken Breast
4 boneless, skinless chicken breasts
Salt & pepper
¼ cup Pesto (see recipe below)
8 fresh asparagus spears
8 fresh garlic scapes
¼ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons canola oil
2 tablespoons butter
Preheat oven to 400ºF.
Slice chicken breasts in half, lengthwise, almost all the way through the center, and lay flat. Sprinkle salt and pepper over both sides of the butterflied chicken breasts. Evenly spread the pesto on the inside of each breast, followed by 2 asparagus spears and 2 garlic scapes.
Sprinkle cheeses over top, then roll up each breast. Secure with toothpicks, if necessary.
Melt oil and butter in a cast-iron skillet over medium heat. When the skillet is hot, add the stuffed chicken breasts. Cook for 1 to 2 minutes on each side. (Remove toothpicks, if added, and place chicken seam-side down in skillet.) Transfer skillet to oven and bake for 12 to 15 minutes, or until chicken is completely cooked.
Remove chicken and let rest. Serve with Heirloom Caprese Salad.
Heirloom Caprese Salad
3 large heirloom tomatoes, cut into ¾-inch slices
8 ounces fresh mozzarella, sliced ½-inch thick
2 tablespoons Pesto (recipe below)
Fresh basil leaves, for garnish
ASSEMBLE
Layer tomato and mozzarella slices on a platter. Drizzle pesto over slices and garnish with fresh basil.
NOTE
Add a splash of balsamic vinegar or glaze, red wine vinegar or a squeeze of fresh lemon over this entire dish just before serving.
Pesto
1½ cups fresh basil leaves
2 cloves garlic
1 cup olive oil
½ cup grated Parmesan cheese
Juice of 1 lemon
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
ASSEMBLE
Add all pesto ingredients to a food processor and process for 2 to 3 minutes. Scrape down the sides of the processor, as necessary. Taste and add extra salt and pepper, if desired.
Cover and refrigerate any leftover pesto. Pesto will last about 5 to 7 days.
For more Michigan Asparagus recipes and information, check out their website. Also, follow them on Facebook, Twitter and Instagram.
This post is sponsored by Michigan Asparagus. All opinions expressed are my own.
