Chicken, Asparagus and Tomato Boats with Greek Yogurt Dip

chicken, asparagus and tomato boats with greek yogurt dip Appetizer
Chicken, Asparagus and Tomato Boats with Greek Yogurt Dip
  • Prep 15 min
  • Total 60 min
  • Servings 4

Row, row, row your boat. Gently into the...yogurt dip. MORE+ LESS-

Updated September 1, 2014


large chicken breasts, cut in half lengthwise
tablespoons extra-virgin olive oil
cloves garlic, minced
cup grated or shredded Parmesan cheese
asparagus spears, ends trimmed and sliced into 3-inch pieces
large beefsteak tomato, thinly sliced
pinch coarse salt and freshly ground pepper
(6 oz) cartons Yoplait® Greek plain yogurt
tablespoons dried veggie soup mix
tablespoons chopped cucumber
tablespoons chopped tomato (leftover from the beefsteak)
tablespoons fresh lemon juice


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  • 1
    Preheat oven to 375° F.
  • 2
    Place the sliced chicken breasts between two large sheets of plastic wrap; pound them out as thinly as you can.
  • 3
    Bring the olive oil to a medium-high heat in a large sauté pan. Season the chicken with salt and pepper on both sides, and place them in the pan. Sear on one side only for 2 minutes, or until lightly browned. Remove chicken and sear the remaining slices. At the last 30 seconds, add the garlic to the pan and sauté until fragrant. Take pan off the heat.
  • 4
    Transfer chicken to a rimmed baking sheet, and place browned side down. Top with sautéed garlic and a sprinkling of half the cheese. Arrange the tomato slices and the asparagus over the cheese. Now, roll up the chicken. If it ends up in a roll, great. If it only forms a boat, that's fine too. Secure with a toothpick and place them side by side on the pan.
  • 5
    Top with remaining cheese and bake for 15 to 20 minutes, or until the chicken is cooked through and the cheese is browning and bubbly.
  • 6
    Remove toothpicks and serve immediately.
  • 7
    While the chicken bakes, prepare the dipping sauce. In a medium bowl, combine the yogurt, veggie soup mix, cucumber, tomato and lemon juice. Stir to combine.
  • 8
    Serve chicken with dipping sauce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Making mistakes looks good on me. I think.

    So there I was, in the kitchen, apron tied, wine poured, music seeping in from the next room. I was going to make some chicken and asparagus rolls with a Greek yogurt dipping sauce, dangit!

    Things were going swimmingly. I'd pounded out my chicken, prepped my asparagus and tomato, minced my garlic. La dee da da da. Right?

    I seared my chicken on one side. Perfecto. Je dig.

    I sautéed a little garlic. Mama Mia. Right?

    I layered on some cheese, the asparagus spears, a hunky slice of tomato, more cheese. Divine, right?

    Then I went in for the roll.


    My chicken's too small.

    This won't roll up all the way.

    Oh no.

    I started to sweat. Poured more wine. Tried the roll from another angle. Ummmmm, nope.

    Enter - Chicken, Asparagus and Tomato Boats with Greek Yogurt Dipping Sauce!

    True life, right?

    Grab some chicken, asparagus, a beefsteak tomato, a lemon, some Yoplait Greek Yogurt, some dried veggie soup mix, some garlic, and a little chunk of cucumber. (Oh, and not pictured: Parmesan cheese. Doh!)

    Start by slicing your chicken breasts in half, lengthwise. Then place them between large sheets of plastic wrap and pound pound pound them out super thinly! Get MAD about it. ARRRRRRRGGGGHHH. (Sorry about that.)

    Then throw them into a hot skillet and sear them, just on one side! (You'll season them with salt and pepper, too.)

    Also, at the last second, sauté the garlic, because that's the key to true happiness in life.

    Okay, I skipped photographing the next part because I was having a colossal meltdown. But what you'll do is lay the chicken on a rimmed baking sheet, browned side down. Sprinkle the garlic on top, half the cheese, a slice of tomato, the asparagus spears (that you've trimmed and cut into 3-inch pieces), and a little more cheese.

    Now, IF yours roll all the way up, fabulous! You're the winner winner of this chicken dinner! But if they only bend into a boat form, you're still a good person. You can come hang out with me. Please come hang out with me.

    So then you'll secure them with a toothpick and arrange them side by side on the baking sheet. Slide them into the oven for about 20 minutes to finish cooking the chicken.

    While that's going, whip up your incredeeeeeble dipping sauce that will have you seeing stars. Just stir together some Greek yogurt, dried veggie soup mix, diced cucumber and tomato, and a little bit of lemon juice. Das it.

    See? Oh my gosh. Have some chips on hand. Definitely have some chips on hand.

    And here are our totally on purpose chicken and asparagus boats!

    What you have to do is spoon a little of the dip over each boat. I caaaaaaaaan't even tell you.

    Row, row, row your boat. Gently into the…yogurt dip.

    Yumz, you guys.

    Send Bev a photo of how yours turned out. She's serious. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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