Asparagus-Stuffed Chicken Breasts

February 29th, 2012
I guess you’re starting to see a pattern in how I get inspired to create dishes. I use what I have and go from there. This is also how this dish came to be. However, it was so good, that I had to write it down and redo it the following week.
In the ingredients, I mention using black olive tapenade. It’s easy to make your own, chop some capers and black olives and call it tapenade (the real stuff has more than two ingredients but it’s okay for this recipe). You might think “nah, I’ll skip it”. But you might find that one day, on your death bed, you regret all the things you haven’t done – you will scream while shaking your fist at the sky: “DAMN YOU, OLIVE TAPENADE!! DAMN YOUUUUuuuuuuuuu”. Those might very well be your last words…. probably not, but why take the risk!


Asparagus-Stuffed Chicken Breasts


  • ⅔ cup cream cheese
  • 1 tbsp. choped garlic
  • 1 tbsp. black olive tapenade
  • 4 leaves of chopped fresh basil
  • lemon zest (1 lemon)
  • 4 boneless chicken breasts
  • 2 tbsp. finely chopped onions
  • 24 asparagus (rinse and break-off tough ends)
  • 2 tbsp. olive oil
  • lemon juice (half a lemon)
  • Montreal chicken spice
  • salt + pepper
  • ¾ cup chicken stock


  1. Preheat oven to 375°F
  2. In a small bowl, combine cream cheese, garlic, tapenade, basil and lemon zest.
  3. With a good sharp knife, butterfly each chicken breast horizontally, almost all the way through but not quite, leaving the two halves attached like the pages of a book.  Open up the butterflied breasts and lay them out flat.
  4. Spread the cream cheese mixture over each breast, top with onions and 6 asparagus each.
  5. Close them tightly and lay chicken breasts side by side in a baking dish.
  6. Rub breasts will oil, lemon juice, montreal chicken spices, salt and pepper.
  7. Add chicken stock and bake for 30 minutes.


One Response to Asparagus-Stuffed Chicken Breasts

  1. momsy says:

    scrumptious! makes other chicken dishes blush with envy…

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