Description
Asparagus stuffed chicken breast features seasoned chicken filled with tender asparagus spears, sun-dried tomatoes, and melted mozzarella, then seared and baked until golden.
Ingredients
4 boneless, skinless chicken breasts (about 1½ pounds)
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon smoked paprika
Sea salt, to taste
Black pepper, to taste
12 asparagus spears, trimmed
1 ounce sun-dried tomatoes, chopped
4 slices mozzarella cheese
1 tablespoon olive oil
Instructions
1. Preheat the oven to 400°F (200°C).
2. Place the chicken breasts on a cutting board and season both sides with the Italian seasoning, garlic powder, smoked paprika, salt, and pepper.
3. Cut a pocket into each chicken breast lengthwise with a sharp knife, being careful not to cut all the way through.
4. Place 3 asparagus spears, a few pieces of sun-dried tomatoes, and one slice of mozzarella together, roll the cheese around the filling and insert it into the chicken pocket, then secure with toothpicks.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat.
6. Sear the stuffed chicken breasts for 3–5 minutes per side, until golden brown.
7. Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Remove the toothpicks and serve immediately.
Notes
Blanch the asparagus spears for 2–3 minutes before stuffing so they soften slightly and fit into the pocket more easily.
Roll the mozzarella cheese tightly around the asparagus and sun-dried tomatoes to create a neat bundle that stays together.
Let the chicken rest for 3–5 minutes after baking so the juices redistribute and the cheese stays inside.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 320
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 115 mg