Asparagus and Brie Stuffed Chicken

Dinners, Poultry

Oh, how a year goes by.  Easter weekend last year I was driving to my in-laws home and I got the much anticipated call from my doctor announcing that we were having a baby. This call was one that sent me pulling over to the nearby rest stop hysterically crying in happiness.  This year I found myself driving to Grandma and Grandpa’s with a sound asleep baby girl and a very good reason to be thankful.   As I often say, this has very little to do with my food, but really this blog has become has much a diary as it has been a showcase of my food.  So… this meal was made after the long haul home from Grandma and Grandpa’s.  Easy as can be, healthy and delicious.

Serves 4


– 4 boneless chicken breasts

– 4 ounces goat cheese brie, thinly sliced into

– ¼ cup finely chopped red onion

– 8 pieces asparagus

– ¼ cup crème fraiche

– Salt for seasoning


Pre-heat oven to 375°. 

Butterfly cut the breasts.  Place two pieces of asparagus on one side of the butterflied breast, followed by 2 slices of the cheese and a tablespoon red onion.  Fold the other half of the breast back over and secure with a tooth pick.  Spread one tablespoon crème fraich on top of each breast and season with salt.  Place the stuffed breasts in a baking dish and transfer to the oven.  Bake for 15-20 minutes or until the center of the breasts are cooked through.  Remove from the oven and serve.

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