asparagus stuffed chicken with five spice sauce

There’s a restaurant in Hoboken, NJ that’s on the top of our “go-to” list.  Zack’s Oak Bar & Restaurant. We’ve been there many times over the years since our son and daughter-in-law first made Hoboken their home. One of Zack’s house favorites is their Stuffed Chicken …happens to be my husband’s favorite, too. I like to call my version …Asparagus Stuffed Chicken with Five Spice Sauce.

This is my attempt to duplicate their delicious entree so we can enjoy it at home. It may not be an exact replica but it’s so good that I’d like to share it with you.

Let’s start off with the Five Spice Sauce.

• Reduced-sodium soy sauce – Highly recommend using the low-sodium variety so that you can control the salt content in the sauce. For gluten-free, use low-sodium gluten-free tamari.
• Neutral oil – Even though it’s not really neutral, I like to use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor that complements the sauce. As an alternative, you could use any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated. 
• Dry sherry – Used to impart a sweet nutty taste to food, although the drier the sherry, the less sweet it will be. For a non-alcoholic substitute, use apple cider vinegar.
• Shallots – Peeled & roughly chopped.
• Fresh garlic cloves – Peeled & chopped.
• Fresh ginger – Peeled & chopped.
• Five spice powder – A blend of spices commonly used in Chinese and Taiwanese cuisine, encompassing five or more spices. The name “five-spice” also refers to the five tastes (sweet, sour, bitter, salty, and umami) that are traditionally included in Chinese cuisine. Typically made with ground star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel seed. 
• Jalapeño pepper – Seeded & chopped. For less heat, be sure to remove every seed along with the white inner membranes. You could even soak the pepper in water or lightly roast it. If you prefer more heat, use a Serrano pepper instead.
• Dark brown sugar – In contrast to its white counterpart, brown sugar boasts a richer, caramel-like, slightly nutty flavor due to its molasses content.
• Ground anise seed – Adds a sweet licorice flavor.
• Kosher salt – If need be, table salt can be used with caution. Table salt is finer and denser than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt. 

Depending on your preference, you can use a jalapeño or serrano pepper. The serrano pepper definitely holds more heat. If you really like it spicy …add a few of the pepper seeds to your blend.

Also, keep in mind that this sauce can easily be made for gluten-free folks with just a single substitution.

There’s a bit of prep involved but really …it’s just some rough chopping. Then it all comes together in your blender or food processor.

You won’t use all of the sauce in this recipe but the remainder can be stored in the fridge for up to a week. It is delicious when used as a marinade and/or a glaze for grilled chicken or fish. It also freezes well.

Let’s move on to the main event…

• Large boneless skinless chicken breasts –It’s important to choose chicken breasts that are on the thick side since you’ll be cutting into the thickness of each breast in order to create a pocket to hold the asparagus, cheese & peppers. If you can, use organic chicken. Not only is it a healthier choice but the texture and flavor are far superior.
• Lemon zest – The finer the better. I use my microplane grater for the best results.
• Kosher salt & freshly ground black pepper
• Sliced provolone cheese – Either mild or sharp provolone will be fine.
• Fresh asparagus – Trimmed. Choose stalks of medium thickness.
• Roasted red pepper – Cut into thin strips.
• Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota.  Alternatively, gluten-free flour can be used if desired.
• Garlic powder – Not to be confused with garlic salt, garlic powder is a convenient alternative to fresh garlic, adds a concentrated garlic flavor to the dish. 
• Paprika – Sweet paprika is recommended. Made from sweet red bell peppers. It has a mild, slightly sweet flavor with little to no heat. 
• Olive oil – I use extra-virgin olive oil here. My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
• Chicken broth – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that. 
• Prepared Five Spice Sauce

The flour aids in the browning process, giving the meat a somewhat crunchy exterior. It also will slightly thicken the sauce as it simmers in the oven.

If gluten-intolerant, you can easily substitute with gluten-free flour for an easy fix.

Your Asparagus Stuffed Chicken with Five Spice Sauce is ready to be devoured.

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