Asparagus Stuffed Chicken Breast
Juicy chicken breasts stuffed with fresh asparagus, tomatoes, and gooey mozzarella cheese, baked to perfection.
Servings: 4 servings
Equipment
- Skillet
- Oven
- Chopping Board
- Knife
- Toothpicks
Ingredients
Main Ingredients
- 4 pieces Skinless Boneless Chicken Breasts (about 1.5 lb)
- 1 teaspoon Italian Seasoning Mix
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- to taste Sea Salt and Pepper
- 12 stalks Asparagus (ends trimmed)
- 1 ounce Tomatoes (chopped)
- 4 slices Mozzarella Cheese
- 1 tablespoon Olive Oil
Instructions
- Preheat your oven to 400° F.
- Place the chicken breasts on a clean chopping board. Sprinkle evenly with Italian seasoning, garlic powder, smoked paprika, sea salt, and freshly ground black pepper.
- Using a sharp knife, carefully cut a lengthwise pocket into each chicken breast. Don’t slice all the way through—just deep enough to make space for the filling.
- Stretch open each pocket. Stuff with 3 trimmed asparagus stalks, a couple of chopped tomatoes, and one slice of mozzarella cheese per breast. Gently roll or fold the chicken breast over the filling to enclose it. Secure with a toothpick if needed.
- Heat olive oil in a large skillet over medium heat. Carefully add the stuffed chicken breasts and sear for 3 to 5 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven. (If your skillet isn’t oven-safe, place the chicken in a baking dish.) Bake for 15 to 20 minutes or until the chicken is cooked through and juices run clear.
- Remove toothpicks before serving and let the chicken rest for a couple of minutes.
Notes
For best results, use chicken breasts that are similar in size for even cooking. You can substitute mozzarella with provolone or cheddar for a different flavor.