Publix Simple Meals

Asparagus-Stuffed Chicken and Roasted Red Salad

Asparagus-Stuffed Chicken and Roasted Red Salad
Total Time:
45 minutes
Active Time:
25 minutes

Cooking Sequence

-- Prepare chicken and begin to bake - 15 minutes

-- Prepare salad (use clean knife/cutting board); complete chicken and serve - 30 minutes

Asparagus-Stuffed Chicken


9-12 fresh asparagus spears (1/2 lb)

4 chicken fillets or boneless, skinless breasts (2 lb)

1 teaspoon seasoned salt

8 slices provolone cheese (6 oz)

1 cup Deli roasted red tomatoes (or sun-dried tomatoes in oil)

4 small skewers (or toothpicks)

cooking spray


-- Preheat oven to 400°F.

-- Cut asparagus into 2-inch pieces, removing tough root end.


1. Place asparagus in microwave-safe bowl; cover and microwave on HIGH 2-3 minutes or until slightly softened.

2. Butterfly chicken; cut in half horizontally, leaving one side attached. Lay chicken open (wash hands); sprinkle with seasoned salt.

3. Fold two slices of cheese in half and place on one side (or one half) of each chicken fillet. Arrange 3-4 asparagus spears on top of cheese. Top each with 1/4 cup roasted tomatoes, then fold chicken back together; secure with a skewer and place in 2-quart baking dish. Place any leftover asparagus between chicken. Coat top of chicken with spray; bake 25-30 minutes or until chicken is 165°F. Slice chicken and serve.

Roasted Red Salad


1 tablespoon fresh Italian parsley, coarsely chopped

1-2 teaspoons fresh dill, finely chopped

2 large tomatoes

1/2 cup roasted red peppers

1 cup Deli roasted red tomatoes (or sun-dried tomatoes in oil)

2 tablespoons capers

4 teaspoons extra-virgin olive oil

1/4 teaspoon coarse sea salt (or kosher salt)

1/8 teaspoon pepper

1/4 cup shaved Parmesan cheese


-- Chop parsley and dill; set both aside.


1. Cut tomatoes into 1/4-inch-thick slices; arrange slices on serving plate. Cut red peppers into thin strips; arrange on top of fresh tomato slices. Top with roasted tomatoes.

2. Sprinkle with parsley, dill, and capers; drizzle with olive oil. Top with salt, pepper, and Parmesan cheese.

Aprons Advice

-- Complete your meal with roasted potatoes, dinner rolls, and chocolate cake for dessert.

-- Once the chicken is stuffed, it may also be grilled or pan sautéed. Just be sure to use your meat thermometer to avoid over-cooking.

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Asparagus-Stuffed Chicken and Roasted Red Salad

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Asparagus-Stuffed Chicken

CALORIES (per 1/4 recipe) 440kcal; FAT 19g; CHOL 160mg; SODIUM 840mg; CARB 5g; FIBER 2g; PROTEIN 58g; VIT A 20%; VIT C 6%; CALC 35%; IRON 10%

Roasted Red Salad

CALORIES (per 1/4 recipe) 210kcal; FAT 18g; CHOL 5mg; SODIUM 500mg; CARB 11g; FIBER 2g; PROTEIN 4g; VIT A 40%; VIT C 80%; CALC 8%; IRON 15%

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