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Publix Aprons Recipes

Asparagus-Stuffed Chicken and Roasted Red Salad

Total Time - 45 minutes (Active Time - 25 minutes) / Makes 4 Servings

Cooking Sequence

  • Prepare chicken and begin to bake - 15 minutes
  • Prepare salad (use clean knife/cutting board); complete chicken and serve - 30 minutes

Asparagus-Stuffed Chicken and Roasted Red Salad

Asparagus-Stuffed Chicken

9–12 fresh asparagus spears (1/2 lb)
4 chicken fillets or boneless, skinless breasts (2 lb)
1 teaspoon seasoned salt
8 slices provolone cheese (6 oz)
1 cup Deli roasted red tomatoes (or sun-dried tomatoes in oil)
4 small skewers (or toothpicks)
cooking spray

  • Preheat oven to 400°F.
  • Cut asparagus into 2-inch pieces, removing tough root end.
  1. Place asparagus in microwave-safe bowl; cover and microwave on HIGH 2–3 minutes or until slightly softened.
  2. Butterfly chicken; cut in half horizontally, leaving one side attached. Lay chicken open (wash hands); sprinkle with seasoned salt.
  3. Fold two slices of cheese in half and place on one side (or one half) of each chicken fillet. Arrange 3–4 asparagus spears on top of cheese. Top each with 1/4 cup roasted tomatoes, then fold chicken back together; secure with a skewer and place in 2-quart baking dish. Place any leftover asparagus between chicken. Coat top of chicken with spray; bake 25–30 minutes or until chicken is 165°F. Slice chicken and serve.

CALORIES (per 1/4 recipe) 440kcal; FAT 19g; CHOL 160mg; SODIUM 840mg; CARB 5g; FIBER 2g; PROTEIN 58g; VIT A 20%; VIT C 6%; CALC 35%; IRON 10%

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Roasted Red Salad

1 tablespoon fresh Italian parsley, coarsely chopped
1–2 teaspoons fresh dill, finely chopped
2 large tomatoes
1/2 cup roasted red peppers
1 cup Deli roasted red tomatoes (or sun-dried tomatoes in oil)
2 tablespoons capers
4 teaspoons extra-virgin olive oil
1/4 teaspoon coarse sea salt (or kosher salt)
1/8 teaspoon pepper
1/4 cup shaved Parmesan cheese

  • Chop parsley and dill; set both aside.
  1. Cut tomatoes into 1/4-inch-thick slices; arrange slices on serving plate. Cut red peppers into thin strips; arrange on top of fresh tomato slices. Top with roasted tomatoes.
  2. Sprinkle with parsley, dill, and capers; drizzle with olive oil. Top with salt, pepper, and Parmesan cheese.

CALORIES (per 1/4 recipe) 210kcal; FAT 18g; CHOL 5mg; SODIUM 500mg; CARB 11g; FIBER 2g; PROTEIN 4g; VIT A 40%; VIT C 80%; CALC 8%; IRON 15%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 8 slices provolone cheese (6 oz)

Add to your grocery list 2 cups roasted red tomatoes (or sun-dried tomatoes in oil)
Add to your grocery list 1/4 cup shaved Parmesan cheese

Dry Grocery
Add to your grocery list 2 tbsp capers
Add to your grocery list 1/2 cup roasted red peppers

Add to your grocery list 4 chicken fillets or boneless, skinless breasts (2 lb)

Add to your grocery list 1/4 bunch fresh Italian parsley
Add to your grocery list 9-12 fresh asparagus spears (1/2 lb)
Add to your grocery list 1-oz bag fresh dill
Add to your grocery list 2 large tomatoes

From Your Pantry
Add to your grocery list 1/4 tsp coarse sea salt (or kosher salt)
Add to your grocery list cooking spray
Add to your grocery list 4 tsp extra-virgin olive oil
Add to your grocery list 1 tsp seasoned salt
Add to your grocery list 4 small skewers (or toothpicks)

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Aprons Advice

  • Complete your meal with roasted potatoes, dinner rolls, and chocolate cake for dessert.
  • Once the chicken is stuffed, it may also be grilled or pan sautéed. Just be sure to use your meat thermometer to avoid over-cooking.
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Recipe Version poul0104