My Publix


Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List


Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products


Where are my lists from before? Log In


Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.


Hurry and sign up today.


My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Asparagus-Stuffed Chicken and Roasted Red Salad

Makes 4 Servings
Total Time:
45 minutes
Active Time:
25 minutes

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


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.

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.

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.

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Asparagus-Stuffed Chicken

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%

Roasted Red Salad

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%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe