Servings
Font
Back
Asparagus-stuffed Chicken Breasts
5 from 9 votes

Asparagus-stuffed Chicken Breasts

This Asparagus-stuffed Chicken is a great, simple dinner that’s easy enough for weeknights, but looks good enough to serve for company when you need something foolproof and delicious.

Prep Time
15 mins
Cook Time
30 mins
Additional Time
5 mins
Total Time
50 mins
Servings: 4 chicken breasts
Calories: 389 kcal
Course: Dinner
Cuisine: American

Ingredients

Special Equipment
  • instant-read thermometer
Asparagus-stuffed Chicken Breasts
  • cooking spray or cooking oil
  • 1 cup panko *
  • 4 chicken breast small to medium, about 8 ounces, boneless skinless
  • 1 to 2 egg
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 16 asparagus washed and trimmed, thin spears
  • 1 cup mozzarella cheese shredded, 4 ounces

Instructions

    Cup of Yum
  1. Preheat your oven to 375°F and lightly grease a baking sheet.
Toast Panko (Optional)
  1. Heat a medium skillet over medium heat. Lightly grease with cooking spray or a couple teaspoons of cooking oil. Add panko and toast, stirring almost constantly once it begins to brown, until about 70% of the pieces are lightly golden in color, about 3 to 5 minutes. Transfer panko to a medium container large enough to dip a chicken breast into and set aside.
Prepare Chicken
  1. Butterfly each chicken breast by placing one hand flat on the top of the breast and slicing horizontally almost all the way through, so you have thin, even pieces on the top and bottom and you can open it like a book.
  2. In a medium container, large enough to dip a chicken breast, crack and whisk egg, set aside.
  3. Into the panko, stir Italian seasoning, salt, and pepper.
  4. Dip closed chicken breasts first in the egg then in the panko, coating the top and bottom, and place on prepared baking sheet. Don’t discard any extra panko.
  5. Open chicken breasts and place 4 spears of asparagus inside of each and top each with ¼ cup of cheese. Close chicken breasts and sprinkle any remaining panko over the top.
  6. Bake for 25 to 35 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F. Allow chicken to rest for at least 5 minutes before serving. Enjoy!

Notes

  • *You can also use regular bread crumbs. If using bread crumbs, skip the toasting step and go right to coating the chicken.
  • *Start with one egg and only add the second one if you need it.

Nutrition Information

Serving 1breast Calories 389kcal (19%) Carbohydrates 15g (5%) Protein 55g (110%) Fat 14g (22%) Saturated Fat 5g (25%)

Nutrition Facts

Serving: 4 chicken breasts

Amount Per Serving

Calories 389

% Daily Value*

Serving 1breast
Calories 389kcal 19%
Carbohydrates 15g 5%
Protein 55g 110%
Fat 14g 22%
Saturated Fat 5g 25%

* Percent Daily Values are based on a 2,000 calorie diet.