Gluten Free Dairy Free Asparagus Stuffed Chicken Breasts - Dump and Go Dinner

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Gluten Free Dairy Free Asparagus Stuffed Chicken Breasts - Dump and Go Dinner

Lisa
The Cook
4 Servings
8 Ingredients
2 Comments

This gluten and dairy free Asparagus Stuffed Chicken Breast is coated with a garlicky balsamic glaze, keeping the chicken moist and flavorful as it roasts to perfection.

4 Servings
8 Ingredients
2 Comments

Ingredients

  • 2 pounds Chicken, Boneless Breasts
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 tablespoon Italian Seasoning
  • 12 individual Asparagus
  • ¼ cups Balsamic Vinegar
  • ½ cups Olive Oil
  • 2 teaspoons mince Garlic, Cloves

Containers

  • 1 8x8 Baking Pan
  • 1 Pint Freezer Bag

Supplies

  • Foils
  • Toothpicks
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Arrange chicken breasts on a clean work surface. Using a mallet, pound chicken to 1/4 inch thickness.
  2. Sprinkle chicken with salt, pepper and Italian seasoning.
  3. Divide asparagus spears among chicken breasts, placing in the middle of each. Roll chicken around asparagus and secure with toothpicks. Divide chicken among 8x8 foil baking pans.
  4. In a bowl, combine balsamic vinegar, olive oil and garlic.
  5. Divide glaze between indicated number of pint sized freezer storage bags and place bag at the top of each baking pan.
  6. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Pour pint size bag of glaze over chicken.
  3. Bake at 375F for 25 minutes until chicken is cooked completely through.
  4. Remove toothpicks before serving.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Arrange chicken breasts on a clean work surface. Using a mallet, pound chicken to 1/4 inch thickness.
  2. Sprinkle chicken with salt, pepper and Italian seasoning.
  3. Divide asparagus spears among chicken breasts, placing in the middle of each. Roll chicken around asparagus and secure with toothpicks. Divide chicken among 8x8 foil baking pans.
  4. In a bowl combine balsamic vinegar, olive oil and garlic.
  5. Pour glaze over chicken breasts.
  6. Bake at 375F for 25 minutes until chicken is cooked completely through.
  7. Remove toothpicks before serving.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
8 ounces
Amount Per Serving
Calories
540
Total Fat
33g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
165mg
Sodium
250mg
Total Carbohydrates
5g
Fiber
1g
Sugar
3g
Protein
52g
WW Freestyle
9
Diabetic Exchanges: 5 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
0 Veg
7 Lean Meat

2 Comments

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