Asparagus Stuffed Chicken & Mushroom Risotto


Chicken breast stuffed with cheddar cheese and asparagus, seasoned with Mrs. Dash and baked and served over a mushroom risotto.


4 chicken breasts, flattened
12 thin asparagus spears
1 c cheddar cheese, shredded
lemon pepper or Mrs. Dash (your choice)
kitchen string



1. Preheat oven to 350 F.
2. Place 3 asparagus spears in the center of each flattened chicken breast and top each with 1/4 cup cheddar cheese.
3. Bring in sides of chicken and tie in 1 or 2 places with kitchen string.
4. Season to taste with seasoning and place in a baking dish. Add 1/4 inch of water to dish; cover and cook for 20 minutes.
5. Remove cover and cook for 20 minutes more or until chicken is cooked through.

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