Chicken Stuffed with Asparagus, Roasted Red Pepper and Brie

I was recently gifted a copy of Rose Reisman Family Favorites . Rose has long been a leader of healthy meals in our area and I was delighted to receive this book. Several of the recipes in the book caught my eye. The Chicken Breast stuffed with Asparagus, Roasted red pepper and Brie jumped off the page and with only 222 calories per serving, it had WOW all over it.

This recipe also fit perfectly with Nuria of Spanish Recipes event called Eating Good Feeling Good



Nuria's bimonhly event is not about diet food but more about consciously focusing on eating healthy, fresh, seasonal and varied food. Do make a point of reading more about this important event here . We'll post about a different food each month while creating greater awareness of how these foods fit into your healthy diet.



Chicken
1 1/2 lb skinless boneless chicken breasts (4-6)
1 egg
1 Tbsp low-fat milk (or water)
2/3 cup seasoned dry breadcrumbs or panko crumbs
2 tsp. olive oil (the actual recipe called for vegetable oil but I substituted)


Stuffing
12 small (or 4 large) asparagus spears (about 1/4 lb trimmed)
1/4 cup died brie
1/4 cup chopped roasted red pepper (about 1/2 small roasted red pepper)
1/2 tsp dried basil
3 Tbsp chopped fresh basil

1. Preheat oven to 400 F. Lightly coat a 9x13 inch casserole dish with cooking spray.
2. Working with one at a time, place a chicken breast between 2 sheets of waxed paper and pound to an even 1/2 inch thickness. Set aside.

3. For the stuffing, boil or steam the asparagus until just tender (about 2 minutes) Drain and rinse with cold water. Dice and place in a bowl. Add the brie, red pepper and dried basil.

4. Lay the chicken breasts flat and divide the stuffing equally among them.

Roll up and secure with a toothpick.

Whisk together the egg and milk (or water) and place in a shallow bowl. Place the breadcrumbs in another shallow bowl or plate.
5. Lightly coat a large, nonstick skillet with cooking spray, add the oil and set over medium-high heat. Dip the rolled chicken into the egg mixture and then into the breadcrumbs. Saute the rolled chicken just until browned on all sides (about 5 minutes)



6. Place in the prepared casserole dish and bake another 10-15 minutes or until the chicken is no longer pink (or reaches an internal temperature of 165 F) Slice in half or into medallions to serve. Garnish with fresh basil.

Notes: You can use your cheese of preference for this dish (I used a light Havarti). If you're looking for a stronger flavour, use a sharp cheese such as Swiss, Asiago or even blue cheese.

You can make this ahead up to a day in advance. Prep to the filled roll stage and then saute and bake just before serving.