Asparagus Stuffed Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
411 kcal
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Course
Main Course
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Cuisine
American
Asparagus Stuffed Chicken
Description
This recipe prepares chicken breasts by slicing horizontally to create pockets without cutting through, then seasoning them with spices including garlic powder, paprika, and Italian seasoning. The filling consists of provolone slices, trimmed asparagus spears, and shredded Parmesan cheese, packed inside the breasts and secured with toothpicks.
The chicken is browned briefly in butter mixed with honey to build flavor and caramelization. Lemon slices on top add brightness during baking. Baking at 375°F finishes cooking the chicken through while melting the cheese and tenderizing the asparagus.
The result is a juicy, well-seasoned chicken breast that encloses melted cheese and tender asparagus. Using similarly sized breasts helps achieve even cooking. Toothpicks keep the pockets intact during searing and baking.
Reheating can cause the cheese to leak out, so it is best enjoyed freshly made.
Ingredients
- 4 chicken breast boneless skinless
- 1 tablespoon neutral cooking oil generic cooking oil
- salt to taste
- black pepper to taste
- 2 teaspoons Italian seasoning may sub equal parts dried thyme, basil, oregano, and parsley, dried blend
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 8 lices provolone cheese
- 1 pound asparagus ends trimmed, one storebought "bundle" is about enough
- ⅔ cup Parmesan Cheese shredded
- 2 tablespoons butter
- 1 tablespoon honey
- ½ lemon thinly sliced
Instructions
- Preheat oven to 375 degrees. Use a sharp knife to slice each chicken breasts horizontally to form a pocket - be sure not stop cutting about 1/2 inch from the ends and other side so that you aren't cutting all the way through the chicken breasts.
- Rub chicken with oil on both sides, then season with salt and pepper, garlic powder, paprika, and Italian seasoning/dried herbs and use fingertips to rub seasonings into the chicken.
- Open the pocket and place two slices of provolone cheese, then 3-4 asparagus stalks, and lastly sprinkle with 1/4th of the parmesan cheese before closing the pocket and using toothpicks to secure the pocket closed.
- Melt butter in a large oven-safe skillet over medium-high heat. Once butter is melted, stir in honey. Immediately add chicken to pan, cook for about 2 minutes until browned, then flip and cook another 2 minutes til browned on the other side. Top chicken with lemon slices.
- Bake in preheated oven for 15-25 minutes until chicken is cooked through, cheese is melted, and asparagus is tender. (Time will vary based on the thickness of the chicken breasts you used) Spoon any extra sauce from the pan over chicken and remove toothpicks before serving.
Notes
- Use toothpicks to secure the chicken pockets tightly; this prevents cheese and asparagus from falling out during cooking.
- Try to select chicken breasts of similar size to ensure even cooking times.
- This dish is best eaten fresh, as reheating can cause the cheese to leak from the pockets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 43g | 86% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 730mg | 30% |
| Potassium | 744mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1401IU | 28% |
| Vitamin C | 9mg | 10% |
| Calcium | 515mg | 52% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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