Brance’s Asparagus, Lemon, and Romano Stuffed Chicken with Quinoa

chicken

I was feeling a little worn out tonight, so Brance was incredibly thoughtful to fix dinner for this hungry brood and it was SO good. I’ve mentioned before that we view eating well as a large piece of the puzzle to enjoying life (although, I do not claim that we do this perfectly all the time!). Not only can wholesome food taste AMAZING and be very filling, it also helps maintain a healthy body and mind that are so critical to feeling good. And we all know that it is easier to be happy when we actually feel good.

Here is the delicious AND healthy recipe that Brance came up with for us.  So sweet!

(Brance)

Ingredients

Stuffed Chicken:

  • 3 chicken breasts, filleted in half
  • Asparagus, fresh or frozen
  • Lemon zest of 1 lemon
  • Romano cheese, grated
  • Salt and pepper

Quinoa:

  • 2 cups of prepared quinoa
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • Salt and pepper

Directions

Fillet the chicken breasts so that each breast becomes two thin fillets.

Grate the zest of one lemon evenly across the six pieces of chicken.

Season lightly with salt and pepper.

Grate romano cheese liberally across all six pieces of chicken.

Place 3 asparagus stems across each piece of chicken. Then roll the chicken fillet around the asparagus and tie with a length of kitchen twine to hold the roll together.

Place the rolled chicken in a glass baking dish side by side. Bake in the oven at 350 degrees for about 20-25 minutes, until the internal temperature reaches 160 degrees.

Get your quinoa started

At this point put your quinoa on the stove to boil. Follow the package directions. Ours said to bring it to a boil, then cover, reduce heat, and simmer for 15 minutes.

When the quinoa is finished turn the heat off and let stand.

Back to the chicken

Remove from oven, snip the kitchen twine with scissors, and remove it. The rolls will stay together at this point.

Grate more romano cheese on the tops of the rolls and return to the oven. Increase temperature to 400 degrees and bake for an additional 10 minutes, or until the internal temperature is 165 degrees and the cheese is melted or browned to your taste.

Back to the quinoa

While your chicken is finishing up in the oven, it’s time to make a dressing for the quinoa.

In the bowl you’ll serve it in, combine the olive oil, lemon juice, basil, thyme, parsley, and salt and pepper to taste. Mix this up with a fork until well blended, then add 2 cups of prepared quinoa and blend well with the dressing.

Both dishes should be ready about the same time, but if you have to finish one first, make it the quinoa, which can sit in the bowl and cool off slightly without any ill effects, but you want to serve the chicken right out of the oven.

Just slice across the rolled chicken and asparagus into bite sized pieces.

Enjoy!

2 thoughts on “Brance’s Asparagus, Lemon, and Romano Stuffed Chicken with Quinoa

  1. I have had quinoa only once. It was a cold recipe with peppers and a dressing and it was okay but definitely not something Chuck would like (my neighbor, a foodie, had made it for their dinner and gave me some to try). Maybe I should try another recipe that is hot?

  2. Hi Dawn, here’s my experience with quinoa.

    I like it with this kind of meal, or as a substitute for rice with Asian food. It is awful with Mexican. Just don’t even try it. Wrong taste combination!

    It is good served hot with chicken dishes, or when you put a dressing on it like in this recipe. I did fix it once before with an oil dressing that included mint and served it cold, and it wasn’t too bad, but I do like it when hot better.

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