🐔 Asparagus Stuffed Chicken Breast
Servings: 4
Prep Time: 15 min
Cook Time: 25–30 min
Total Time: ~40–45 min
🧂 Ingredients
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4 boneless, skinless chicken breasts
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12 asparagus spears, ends trimmed (3 per breast)
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4 slices mozzarella or provolone cheese (or shredded)
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2 tbsp cream cheese or herbed cheese spread (optional but creamy!)
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Salt and black pepper, to taste
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1 tsp garlic powder
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1 tsp smoked paprika
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1/2 tsp Italian seasoning
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2 tbsp olive oil
Optional:
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Toothpicks or kitchen twine, to secure the chicken
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Lemon wedges, for serving
🔪 Instructions
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Preheat Oven:
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Preheat your oven to 375°F (190°C).
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Prepare Chicken:
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Butterfly each chicken breast: Slice horizontally through the thickest part, being careful not to cut all the way through.
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Open the chicken like a book and gently pound with a meat mallet to even thickness if needed.
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Season:
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Season both sides of the chicken with salt, pepper, garlic powder, paprika, and Italian seasoning.
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Assemble the Filling:
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Spread a thin layer of cream cheese inside each breast (if using).
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Place 3 asparagus spears and 1 slice of mozzarella (or a sprinkle of shredded cheese) in the center.
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Seal the Chicken:
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Fold the chicken over the filling and secure with toothpicks or tie with kitchen twine.
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Sear for Flavor:
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Heat olive oil in an oven-safe skillet over medium-high heat.
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Sear the chicken 3–4 minutes per side, until golden brown.
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Bake:
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Transfer skillet to preheated oven.
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Bake for 15–20 minutes, or until internal temp reaches 165°F (74°C).
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Serve:
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Let rest 5 minutes before slicing.
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Serve with lemon wedges, roasted veggies, or a side salad.
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🌟 Tips & Variations
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Cheese options: Try gouda, Swiss, or pepper jack for a twist.
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Add-ons: Sun-dried tomatoes or spinach inside the breast add a Mediterranean touch.
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No skillet? Sear in a pan, then transfer to a baking dish to finish in the oven.
Want a keto version with a creamy sauce, or maybe a sheet pan version for easy cleanup?