I've been perfecting it over the past several months and this is it.
On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side.
Season the inside of the chicken with salt and pepper.
Ingredients of Creamy almond chicken with asparagus stuffing
- Prepare 2 of large chicken breasts, sliced in halves.
- It's 1/2 C of crushed almonds.
- Prepare of s&p.
- Prepare 1 (12 oz) of box organic cream of chicken soup.
- It's 6-8 of asparagus stem, slice at a thin angle.
- Prepare 1/2 bag of pepperidge farm stuffing, herb seasoned.
- You need 1 of small onion, chopped.
- Prepare 1 of garlic clove, chopped.
- It's 1 1/2 C of beef broth.
- Prepare 5 T of butter.
- You need of Cooking spray.
- It's 1/2-3/4 C of shredded parmesan cheese.
- You need 1/2-3/4 C of shredded romano cheese, or a cheese you like.
Creamy almond chicken with asparagus stuffing step by step
- Preheat oven to 350. Coat a 9x11 baking dish with cooking spray. S&P both sides of chicken breasts. Place the breasts in the baking dish and top with the crushed almonds..
- In a small mixing bowl, add the soup, broth, and combine 3/4 of the cheeses leaving about 1/2C of each for topping..
- In a medium saute pan, melt the butter and then add the onion and garlic and cook 3 minutes - until clear. Add the asparagus and cook 2 minutes. Add the broth and simmer for 5 minutes. Remove from heat and then add the 1/2 pkg of stuffing and combine..
- Pour the soup mixture over the breasts covering all. Bake in oven for 22 minutes or until the breasts have a nice brown crust on them. Serve with the stuffing- delicious.
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