Never Spare Me The ‘Sparagus

Yes, I know, I know;  I disappeared from the joys of expressing ones self in blogging.  A lot, and I mean a lot has been going on in my life, which I will get to writing as the days and weeks go by, but for now I am looking forward to getting my feet wet again with a simply delicious season-appropriate recipe.

Each seasons brings out natures finest in fresh food offerings.

Summer is probably best known for the berry season.  Strawberries, raspberries, blueberries.  Then we have juicy plump tomatoes that are warm from the sun and we promise ourselves as we slurp the tomato we will never eat a tomato in the winter again.  And what do we do?  Buy tomatoes in December.  A friend grows heritage tomatoes and I got a bunch off her last spring and I ate one like an apple in the car on the way home.  O M G!  It is amazing how they taste like, well like a tomato should.
Falls’ crisp cool air is symmetrical to the crisp bite into an orchard apple or pear.
Fall also gifts us with beautiful squash, potatoes, garlic, leeks and the every delicious versatile cabbage family that doesn’t hold anything against the baby cabbage aka Brussel sprouts.

And then we have spring.  You know what is one of my favourite spring foods? You guess it.  ASPARAGUS!  Never spare me the ‘Sparagus.

Oh as an interesting FACT, did you know this about asparagus?

“Depending on which study you read, between 22% and 50% of the population report having pungent pee after eating asparagus. But that doesn’t mean only some people’s bodies generate that smell. Researchers believe that, during digestion, the vegetable’s sulfurous amino acids break down into smelly chemical components in all people. And because those components are “volatile,” meaning airborne, the odor wafts upward as the urine leaves the body and can be detected as soon as 15 minutes after you eat this spring delicacy.

But only about one-quarter of the population appears to have the special gene that allows them to smell those compounds. So the issue isn’t whether or not your pee is smelly; it’s whether you’re able to smell it. If you smell a funny fragrance in your urine after you eat asparagus, you’re not only normal, you have a good nose.”

Ref: http://www.webmd.com/food-recipes/features/why-pee-smells-funny-eat-asparagus

Good news (or is it), I have good nose.

Asparagus is also said to be good for Kidney stones.  I get stones and as soon as I feel them, and trust me YOU KNOW, I eat a bundle of asparagus and within 24 hrs I am feeling much relief.  I just make a point of eating asparagus 2-3 times a week when I feel the stones reappear (and hold my nose when I pee).

Ok, enough chatter, lets get your fork and knife ready, this is a doozy!

Chicken Breast stuffed with Asparagus & Provolone Cheese

Ingredients
4 chicken breasts
1 bundle of asparagus (always tastes best from your own backyard or a friends)
2 cups of bread crumbs – add garlic powder, basil, rosemary, oregano, salt and pepper to taste.  Mix well.
2 eggs beaten
4 slices of Provolone cheese
Olive Oil
Cooking string

Put olive oil in pan.  Add enough to cover bottom of fying pan plus a little more.

Lightly steam your asparagus for 1 min.

Cut your chicken breasts in half but leave joined – butterfly.

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Add a slice of provolone and 3-4 asparagus pieces to the middle of your butterflied chicken breast.

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Tie up your chicken breast, but not too tight.  Just enough to hold it together.  Dunk the stuffed breast into the egg and roll it around to make sure it is good and covered.  Put in bread crumb mixture and cover completely.

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Turn on oil in pan to preheat while you do the rest.  med-high should work.
Place all your stuffed breast in the preheated pan and turn all 3 sides when browned.

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Preheat oven to 425 while your stuffed chicken is cooking.  Line a flat sheet (cookie sheet) with tinfoil.
Flip chicken breast to cook all around.

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Here they are, all browning up and ready to transfer to oven.

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Place in pre-heated oven, uncovered for 10-15 mins.  Remove and let cool for 5 minutes before serving. **Remember to remove the string before eating**

Because I love asparagus, I also made a steamed batch of asparagus with fresh garlic and shredded lemon rind and a Greek themed salad.

Dinner is served and what a fine feast it was!

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Delicious!

And my 2 delicious sides!

Hope you give this recipe a try, it does not disappoint.

Cheers!!!

Sandy

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