Thursday, March 31, 2016

Asparagus and Cheese Stuffed Chicken Breasts and Rice

We cheated tonight. A while back we bought some asparagus and cheese stuffed chicken breasts from Sprouts. We had them frozen and defrosted them for dinner tonight. We actually meant to cook them last night, but they took forever to defrost..which is why we threw together the shepherd's pie last night and it turned out a little haphazard. Anyways, since these were previously frozen, we decided to marinate them in lemon juice and white wine (chardonnay) to make sure that they wouldn't be too dry. The rice was just made following directions on the box, and it's the brown rice with flax seeds and mung beans we made in the previous weeks - it seems addicting, the little flax seeds are just so yummy in the rice! Also, rice blends are just simply more exciting than regular old white rice!

Stuffed Chicken Breast and Rice

Stuffed Chicken Breasts out of the oven!


2 Asparagus and Jack Cheese stuffed chicken breasts
wine and lemon juice for marinating (optional - but makes it more tender and juicy)


1. Cook chicken at 375 F for about 40 minutes or until done.
2. Cook rice
3. Serve!

What we liked:

Easy dinner :) This took us 10 minutes to just throw all together. The chicken was nice and moist.

What we didn't like:

That we didn't make the chicken from scratch. We cheated. BUT we have a good excuse, we bought the chicken when Alona's leg was broken and thought we'd need to have easy dinners on hand. 

What Kaspian thought about it:

He was still enthralled with his mac and cheese from earlier today so had a large plate of that for dinner as well. 

Next time:

Make the chicken ourselves!!!

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