Creamy Asparagus and Beet Stuffed Balsamic Chicken

I’ve had this idea in the back of my mind for a good month or so, but never got around to making it because I either never had the ingredients I wanted orrrr I just wasn’t in the mood for it. Last night I finally had everything and I reeeeally wanted it so I went for it. It was definitely everything I imagined and more :DDD Sooo good. As usual, this recipe is for one serving (me :D!) but it can be easily prepared for leftovers or extra people by doubling/tripling/etc all of the ingredients.

IMG_6703Creamy Asparagus and Beet Stuffed Balsamic Chicken

Serves: 1

  • 6 oz raw chicken breast
  • 3-4 asparagus spears
  • 1 small boiled beet (~1.5 oz)
  • 2 TBSP lowfat cottage cheese
  • 2 TBSP balsamic vinegar
  • 1/2 tsp thyme

Preheat the oven to 350 F. Slice the chicken breast through its center (so the knife is parallel to the counter), but don’t slice ALL the way through – quit when there’s about 0.5-1 inch left still attached. This will allow you to open the chicken up into one long, flat piece. Now, place the asparagus spears, sliced beet, and cottage cheese in the center. Roll the chicken around the stuffing. If you have to, stick a toothpick or two through it to hold it together. Now pour 1 TBSP of balsamic vinegar over it and the thyme for seasoning. Bake at 350 F for 25-30 minutes. Once the chicken is fully cooked, remove from the oven; now you can pull out the toothpicks and the chicken will stay as one solid roll. Pour the remaining TBSP of balsamic vinegar over the chicken and then slice to serve :)


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