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asparagus stuffed chicken with five spice sauce

Inspired by Zack's Oak Bar & Restaurant with some help from I Wash You Dry

Roasted chicken breast stuffed with asparagus, provolone & roasted peppers simmered in a flavorful five spice sauce.  Serve with mashed potatoes or your favorite grain.

Servings 3 to 4 servings

Ingredients

Five Spice Sauce

  • 3 tablespoons reduced-sodium soy sauce (or gluten-free tamari)
  • 3 tablespoons any neutral vegetable oil
  • 2 tablespoons dry sherry
  • 2 shallots, peeled & roughly chopped
  • 6 garlic cloves, peeled & chopped
  • 2 tablespoons fresh ginger, peeled & chopped
  • 2 tablespoons five spice powder
  • 1 jalapeño pepper, seeded & chopped (or serrano pepper, for more heat)
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon ground anise seed
  • 1/2 teaspoon kosher salt

Asparagus Stuffed Chicken

  • 3 large boneless skinless chicken breasts (about 8 ounces each)
  • 1 tablespoon lemon zest
  • kosher salt & freshly ground black pepper
  • 3 ounces sliced provolone cheese
  • 12 asparagus stalks of medium thickness, trimmed
  • 1/3 cup roasted pepper, cut into strips
  • 1/4 cup all-purpose flour (or gluten-free all-purpose flour)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1/4 cup Five Spice Sauce

Instructions

Five Spice Sauce

  1. Place all ingredients in a blender or bowl of a food processor.  Blend until smooth and creamy.  Transfer to a lidded jar and store in the refrigerator for up to one week.

  2. Note:  Ideal for use as a marinade or glaze for grilled chicken or fish.

Asparagus Stuffed Chicken

  1. Preheat oven to 425°F.

  2. Cut each chicken breast in half, length-wise, without cutting all the way.  Leave it intact on one side by creating a pocket to hold the stuffed ingredients.  It will resemble an opened book. 

  3. Season the inside of each breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 4 stalks of asparagus in the center of each breast. Top it off with several strips of roasted red pepper.  Fold over the top half to enclose the filling.

  4. Place the flour in a shallow dish.  Carefully dredge each prepared chicken breast in the flour to coat both sides.  Season both sides with salt, pepper, garlic powder & paprika.

  5. Heat a large, oven-safe skillet over medium-high heat.  Add the olive oil, swirling it around to coat the bottom of the skillet.  Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top.  Carefully turn the chicken over and cook an additional 3 to 5 minutes to sear the bottom side.

  6. Combine the chicken broth with the five spice sauce and stir until well blended.  If you prefer, the broth and sauce can be doubled at this point.  Pour the blended sauce over the browned breasts.

  7. Place an ovenproof lid on the skillet (or carefully cover the skillet with tinfoil) and place it in the preheated oven.  Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155°.

  8. Very carefully remove the skillet from the oven and let it sit, covered, for about 5 minutes. The temperature of the chicken will rise to 160°.  

  9. Cut each breast into about 4 diagonal slices.  Serve with mashed potatoes or rice, with extra sauce spooned on top.