I’m not sure if I invented a new dish or not, but I’ve never seen this before. I had no idea what to make for dinner, but I had a chicken breast and some fresh asparagus on hand. After a little time brainstorming, I came up with this dish. And wow, it was so good!
I started off with a pre-packaged, single serving, boneless chicken breast. I used a meat hammer to pound it flat. I slide the into a freezer size Ziplock bag to pound thin, but you can also place it between wax paper. After it’s thin, add asparagus spears. I cut them short so you’re not trying to chew through the woody ends. I also put half of them facing one direction and half face the other direction. Top with your favorite toppings. I used oregano, paprika, chili powder and garlic powder. Add some shredded cheese if you’d like.
After you’ve seasoned to taste, carefully roll up the chicken and tie with string. It doesn’t have to be perfect, just make sure it stays closed.
Roll in flour and shake off excess. Now dredge in egg and roll in plain panko breadcrumbs. Add chicken and about a tablespoon of oil, fresh rosemary and thyme to a pan.
Fry until browned on all sides. Check internal temperature with a meat thermometer to be sure it’s 160 F.
Remove from the pan and plate with rice.
- Boneless, skinless chicken breast(s)
- Asparagus (5-6 spears per breast)
- 1 egg, scrambled
- 1/4 flour (more as needed)
- 1/4 plain panko breadcrumbs (more as needed)
- 1 tablespoon oil (I use avocado oil)
- 1/4 shredded cheese (optional)
- Fresh thyme
- Fresh rosemary
- Garlic powder
- Chili powder
- Cooking string
- 1 cup Jasmine rice
- 1 cup + 1 tablespoon water
- Remove woody ends of asparagus spears.
- Gently pound chicken breast thin. Butterfly if it’s too thick to pound thin.
- Lay asparagus on chicken breast, half in each direction. Season to taste with oregano, paprika, garlic powder, and chili powder. Add shredded cheese if desired. Roll up chicken and tie closed with cooking string.
- Coat chicken in flour, shaking off any excess. Dredge in egg then coat with panko breadcrumbs.
- Add oil, fresh thyme and rosemary to pan and heat over medium heat. When pan is hot and oil is bubbling around the thyme and rosemary, add the chicken. Brown each side until internal temperature is at least 160F. You may need to turn down the heat if its browning to fast. Once cooked, remove from pan.
- Cook rice per directions on package. If using an Instant Pot, follow the steps below.
- Rinse rice to remove starch. Rinse until water runs through clear. I used a mesh strainer for this. Shake out some of the excess water.
- Add rice to Instant Pot. Add water to Instant Pot. Add salt, if desired.
- Set Instant Pot to high pressure with a cook time of 4 minutes.
- After the 4 minutes, let pressure naturally vent, about 10 minutes.
Plate chicken and rice.
Makes 1 serving per breast. Rice makes about 3 servings.