Asparagus Stuffed Chicken Breast Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
439 kcal
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Course
Main Course
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Cuisine
American
Asparagus Stuffed Chicken Breast Recipe
Description
This recipe calls for slicing chicken breasts lengthwise to create pockets, which are then spread with goat cheese and layered with lightly seasoned asparagus stalks and fresh mozzarella slices. The cheese adds creaminess and richness, while the asparagus brings a mild, crisp vegetable element.
Seasoned with salt, pepper, garlic powder, and paprika, the stuffed breasts are held closed with toothpicks and seared in an oven-safe skillet with olive oil and balsamic vinegar until golden brown on both sides. They are then baked at 425°F to cook through while melting the cheese mixture inside.
The finished chicken is tender with a flavorful crust and a creamy, vegetable-filled interior. It serves well as a main course paired with simple sides. The balsamic vinegar in the pan adds subtle tang that complements the richness of the filling.
For storage, leftovers can be kept in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Ingredients
- 4 chicken breast boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika ground
- 4 tablespoons goat cheese
- 16 pears asparagus firm ends cut off
- 4 lices mozzarella cheese fresh
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 425°F.
- Season each chicken breast with salt and pepper to taste and then garlic powder and paprika.
- Cut each chicken breast in half lengthwise. Be careful not to cut all the way through. You're just making a place to put the cheese and asparagus.
- Spread 1 tablespoon goat cheese into the inside of each chicken breast pocket.
- Top with 4 stalks asparagus (sprinkle lightly with salt and pepper), and then top with the mozzarella. You might need to fold the mozzarella to make sure not too much is sticking out (it will stick to the pan if so).
- Secure each chicken breast closed with 3 toothpicks, taking care that they're as flat as possible so that the chicken will sear fully.
- Heat a large (oven safe) skillet over medium high heat. Add the olive oil and coat the pan. Watch for it to start to glisten. Once glistening, stir in the balsamic vinegar.
- Sear the chicken breasts 3-4 minutes per side, being careful to move them around in the oil so they don't burn, stick. Flip carefully.
- Place the skillet in the preheated oven and bake for 15-20 minutes, or until the internal temp on the chicken reaches 165°F.
Notes
- Store leftover stuffed chicken breasts in an airtight container refrigerated up to 3 days or frozen up to 3 months.
- When securing breasts, flatten them as much as possible to ensure even searing.
- Monitor searing to avoid burning the balsamic vinegar; it should glisten and coat the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 60g | 120% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 180mg | 60% |
| Sodium | 1087mg | 45% |
| Potassium | 1020mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1016IU | 20% |
| Vitamin C | 6mg | 7% |
| Calcium | 189mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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