Isn’t that some advice we all need to take sometimes? Not the stuffed chicken breast part… the keep it simple part! They call it the KISS principle… but since I don’t feel like inadvertently insulting anyone, I decided to leave the name calling, second “S” off.
So really, who isn’t guilty of over-complicating things? Keeping it simple means to downsize, to get rid of anything frivolous or unnecessary (whereas you are probably thinking material items right now)… but what else? I think it means considering what is really, I mean REALLY important to us. Do we value having a million friends or just a few that you know you can always count on? Seeing our family more often for short bursts of hectic, mid-week catching up or just having a few quality, focused gatherings with them when possible? Having a meticulously immaculate home or ignoring some clutter while you snuggle on the couch watching a show? These are some decisions I have contemplated that have helped me to simplify some aspects of my life that used to bother me a great deal.
Now, for the completely obvious segue: When I get home from work at 7pm and I have to shower and feed myself some dinner before that quality couch time can occur, that’s when it’s time to remember to keep it simple. And on a recent particular night as such, I didn’t want to pick up a Wendy’s half-salad, get Chinese takeout, heat up some leftovers, or call my parents and see what they were making. I wanted to make myself a home-cooked meal. Therefore, I decided to find the most simple recipe (for a gourmet meal) that I could find. 😉
I stumbled upon this one for Asparagus and Mozzarella Stuffed Chicken Breasts.
There were only 5 ingredients, and one of the ingredients is salt and pepper! Woohoo! Winner, winner, chicken dinner. So I went for it, and here is the recipe and my experience:
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
- Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
- Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). (Recipe from allrecipes.com)
My Final Review: It definitely tasted healthy, and wasn’t too bad in the taste department, either! Many reviews online offer variations that include cooking it with a cream of chicken soup, or finishing it with a sauteed mushroom mixture. Both sound delicious as well. Maybe next time… because as you know, I’m trying to keep it simple for now. 🙂