Goat Cheese Chicken with Asparagus

Goat Cheese Chicken with Asparagus fills boneless chicken  cutlets with  asparagus and  cheese in this easy sheet pan  supper.

Goat Cheese Chicken with Asparagus

By Sue  Lau | Palatable Pastime

Baking Bloggers  Monday

Goat Cheese Chicken with Asparagus  is my recipe of the day with  my  blogging group  Baking Bloggers. If you blog and you  like to bake, message  me for details. We  post monthly on a topic that gets voted on. This month we are  posting about baking  with asparagus.

Food  Photo Mishaps

It was  easy enough for me  to decide what to  make.  You see, I made this recipe some  time back, but silly me. I tied it with kitchen twine and forgot to cut that off when I took  my pix.  Haha.  Silly  Rabbit. And I had actually cut  into  it before I noticed,  so no retakes. I mean it’s hard  enough to  quickly get  pix and then eat before the food gets cold (yes, this is my food) but no way will  I be spending  too long on it.

This is real food here. Eaten by  real  people. No “glue for sour  cream” crap or  mashed potatoes instead of ice cream, or painting meat with caramel  color to  make it look  like a magazine  turkey. (Did you  ever wonder why  yours  looked so awful  next to that magazine cover?)(It’s not  your fault!) Anyhoo… Pix turned  out MUCH better this time (without the string!)

Baked Stuffed Chicken

This recipe probably isn’t all that creative. I bet  you see a dozen similar ones around. Maybe the spice is different. The sauce is simple and a bit like piccata.

This  makes a really yummy sheet  pan supper with the asparagus. We just had the chicken and the asparagus. That night neither of us feeling that famished so no rice or potatoes or anything like that. But.

I might suggest something  like a long grain and wild rice mix or perhaps yellow rice to go with. Maybe even scalloped potatoes, but that tends to back up the oven.

Baking Bloggers

Springtime Asparagus

Goat Cheese Chicken with Asparagus

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Goat Cheese Chicken with Asparagus

Goat Cheese Chicken with Asparagus

Sue Lau
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Course Main Dish
Cuisine American
Servings 2 (2-3) servings


  • baking sheet
  • 4-6 toothpicks



  • 16 ounces boneless and skinless chicken breast
  • 10 ounces fresh asparagus (trimmed)
  • olive oil, salt, black pepper (for extra asparagus)
  • 8 ounces soft goat cheese (chevre)
  • 1/4 teaspoon (each) salt and black pepper
  • 1/2 teaspoon dried Italian seasoning
  • 1 teaspoon minced garlic
  • pinch smoked paprika


  • 4 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 tablespoon small nonpareil capers
  • 1/2 teaspoon dried Italian seasoning
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dry white wine
  • 1/2 teaspoon granulated sugar


  • Preheat oven to 400F.
  • Pound out chicken between waxed paper or plastic wrap until thin.
  • Season chicken with salt, pepper, Italian seasoning and garlic.
  • Spread with goat cheese across the center of each cutlet (there will likely be two).
  • Top each cutlet with three trimmed asparagus.
  • Roll up the chicken around the asparagus and cheese, and secure with toothpicks.
  • Place chicken on the baking sheet (I lined my sheet with nonstick foil).
  • Drizzle lightly with a little olive oil and sprinkle with paprika.
  • Bake chicken for 15 minutes, then add remaining asparagus to the pan, drizzle lightly with oil and season with salt and pepper.
  • Continue to bake for about 15 minutes more, or until chicken is cooked and asparagus tender.
  • While chicken bakes, heat the ingredients for the sauce in a small skillet, but do not add the sugar.
  • Let it sizzle and reduce for a few minutes then remove from heat and stir in the sugar. If you add the sugar as it cooks, it will likely seize around the garlic and separate.
  • When the chicken is done, plate with asparagus, top with the chicken roll and cover with sauce. Don't forget to remove the toothpicks please.


From the kitchen of palatablepastime.com
Keyword cheese stuffed chicken
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5 responses

  1. I gotta try this. Hubby is purist when it comes asparagus, he prefers it steamed and served with lots of butter. However, I like different stuff, and this is right up my alley.

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