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Asparagus Stuffed Chicken Breast

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Asparagus Stuffed Chicken Breast is a flavorful and elegant main dish featuring tender chicken breasts filled with crisp asparagus, tangy sun-dried tomatoes, and melted mozzarella cheese, seared to golden perfection and finished in the oven.

Ingredients

4 skinless boneless chicken breasts (about 1 1/2 lb.)

1 teaspoon Italian seasoning mix

1 teaspoon garlic powder

1 teaspoon smoked paprika

Sea salt and pepper to taste

12 asparagus stalks, ends trimmed

1 ounce sun-dried tomatoes, chopped

4 slices mozzarella cheese

1 tablespoon olive oil

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place chicken breasts on a cutting board and season both sides with Italian seasoning, garlic powder, smoked paprika, sea salt, and pepper.
  3. Using a sharp knife, carefully cut a pocket lengthwise into each chicken breast without slicing all the way through.
  4. Lay three asparagus stalks and chopped sun-dried tomatoes onto each slice of mozzarella cheese. Roll together and stuff into each chicken breast pocket.
  5. Secure openings with toothpicks to keep filling inside.
  6. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3–5 minutes per side until golden brown.
  7. Transfer skillet to the oven and bake for 15–20 minutes, or until internal temperature reaches 165°F (74°C).
  8. Remove toothpicks and serve warm.

Notes

  • Substitute provolone or fontina for mozzarella for a richer flavor.
  • Add cream cheese inside the pocket for extra creaminess.
  • Sprinkle red pepper flakes for added heat.
  • Store leftovers in the refrigerator for up to 3 days.
  • Freeze tightly wrapped portions for up to 2 months.

Nutrition

Find it online: https://recipesbyjanet.com/asparagus-stuffed-chicken-breast/