Wednesday, July 15, 2009

Chicken & Asparagus with 3 Cheeses

Chicken, Asparagus, and Cheese? Sounds like a match made in heaven to me... I found the recipe here, but made a few substitutions. It was Creamy and delicious!

Chicken and Asparagus with 3 cheeses
From: Kalyn's Kitchen

Boneless,skinless chicken breast
Olive Oil
Salt & Pepper
1 can chicken broth
1/2 cup sour cream
3 oz. soft goat cheese
3 Tbsp Parmesan Cheese
1/4 cup shredded sharp cheddar

1. Preheat oven to 375. Trim fat and membrane from Chicken breasts and cut each one in half.

2. Season Chicken with Salt & pepper, then saute in a large fraying pan with 1 Tbs olive oil. Cook until chicken pieces are well browned on both sides.

3. Meanwhile, trim asparagus diagonally into 2 inch pieces. Boil pan of water, and put asparagus pieces in and let boil for 3 minutes - drain and then put them in cold water - then drain well.

4. Spray casserole dish with nonstick spay. Layer in the browned chicken, then the asparagus. Use chicken broth to deglaze the pan you cooked the chicken in (make sure to scrape up allt he little browned bits). Let it simmer about 5 minutes.

5. Lower heat and whisk sour cream into sauce and continue to heat over low heat. When it is hot, add goat cheese and Parmesan and whisk into sauce until melted. Do NOT boil.

6. Pour sauce over chicken and asparagus and sprinkle sharp cheddar over the top. Bake 25-30 minutes or until cheese is melted and mixture is starting to bubble (don't overcook).

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