Asparagus stuffed chicken breast (Print Format)
Tender chicken breasts filled with asparagus, cheese, and sun-dried tomatoes, seared and baked for rich flavor.
# Ingredients:
→ Poultry
01 -
4 skinless boneless chicken breasts (approximately 1.5 lb)
→ Seasonings
02 -
1 teaspoon Italian seasoning mix
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
Sea salt and black pepper to taste
→ Vegetables
06 -
12 asparagus stalks, ends trimmed
07 -
1 ounce sun-dried tomatoes, chopped
→ Dairy
08 -
4 slices mozzarella cheese
→ Fats
09 -
1 tablespoon olive oil
# Steps:
01 -
Set the oven temperature to 400°F (204°C) to prepare for baking.
02 -
Place chicken breasts on a clean board and uniformly sprinkle with Italian seasoning, garlic powder, smoked paprika, salt, and pepper.
03 -
Carefully slice each chicken breast lengthwise without cutting through completely to form a pocket for stuffing.
04 -
Trim and rinse asparagus stalks. Arrange three asparagus spears and some chopped sun-dried tomatoes onto each slice of mozzarella cheese, then roll the cheese to enclose the filling.
05 -
Insert the rolled cheese with asparagus and sun-dried tomatoes into each chicken pocket and secure the opening with toothpicks.
06 -
Heat olive oil in a large cast-iron skillet over medium-high heat. Sear each stuffed chicken breast until golden brown on both sides, about 3-5 minutes per side.
07 -
Transfer the skillet to the oven and bake the chicken for 15-20 minutes, or until no pink remains internally and juices run clear.
# Tips:
01 -
For substitution, use provolone cheese instead of mozzarella or broccoli in place of asparagus. Any neutral oil can replace olive oil.