Description

This Asparagus Stuffed Chicken Breast recipe features tender chicken breasts filled with fresh asparagus, sun-dried tomatoes, and mozzarella cheese, seared to golden brown and finished in the oven for a delicious, savory meal.

Ingredients

Units Scale

Chicken

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

Filling

12 Asparagus stalks (end trimmed)
1 ounce Sun-dried Tomatoes (chopped)
4 slices Mozzarella Cheese

Cooking

1 tablespoon Olive Oil

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Instructions

Preheat your oven: Preheat your oven to 400 F.
Season the chicken: Place the 4 Skinless boneless chicken breasts on a clean chopping board and sprinkle with 1 teaspoon Italian seasoning mix, 1 teaspoon Garlic Powder, 1 teaspoon Smoked Paprika, Sea salt and pepper.
Create pockets: Start cutting each chicken breast one lengthwise to create the pockets. Be careful not to cut all the way through.
Prepare filling and stuff: Trim and wash the 12 Asparagus stalks. Add three sprigs of asparagus and a couple of pieces of 1 ounce Sun-dried Tomatoes to one of the 4 slices Mozzarella Cheese, then roll it to hold them inside. Stuff the chicken breasts with it.
Secure and heat skillet: Close the pocket with a toothpick. Heat 1 tablespoon Olive Oil in a large and cast-iron skillet over medium-high heat.
Sear the chicken: Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
Bake chicken: Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy!