Cheesy Asparagus Stuffed Chicken Breast
User Reviews
5
Cheesy Asparagus Stuffed Chicken Breast
Description
Cheesy Asparagus Stuffed Chicken Breast begins with chicken breasts that are slit to form pockets, then seasoned with oregano, basil, garlic powder, onion salt, and paprika. Asparagus spears tossed with garlic and optional red pepper flakes are stuffed along with slices of mozzarella into each chicken breast. Toothpicks secure the filling. The chicken is seared in olive oil to lock in juices and create a browned exterior, then baked to finish cooking.
The asparagus adds a fresh, slightly crunchy contrast to the gooey mozzarella inside the moist chicken. The lemon butter sauce combines fresh lemon juice, butter, and garlic to add a subtle tang and richness that enhances the overall flavor without overpowering it.
This preparation results in a balanced dish highlighting the blend of textures and flavors: herb-seasoned seared chicken, tender asparagus, creamy melted cheese, and a light buttery sauce. It can be served with sides like rice or vegetables.
Cooked stuffed chicken breasts store well refrigerated for up to three days in an airtight container and can be reheated gently to preserve moisture.
Ingredients
CHICKEN:
- 2 pounds chicken breast about 4 fillets, boneless skinless
- ¾ teaspoon oregano or your choice of herbs, dried
- ¾ teaspoon basil dried
- ½ teaspoon garlic powder
- ½ teaspoon onion salt
- ½ teaspoon paprika
- 1 pinch salt to taste
- 1 pinch black pepper cracked
- 2 tablespoons olive oil divided
STUFFING:
- 12-15 pears asparagus woody ends removed
- 1 teaspoon garlic minced
- ⅛ teaspoon red pepper optional
- 8 lices mozzarella cheese or provolone, fresh
LEMON BUTTER SAUCE:
- 2-3 tablespoons lemon juice freshly squeezed
- 2 tablespoons butter
- 1 teaspoon garlic minced
Instructions
- PREHEAT OVEN TO 400°F (200°C).
FOR THE CHICKEN
- In a medium bowl, combine dried herbs, garlic powder, onion salt, paprika, a good pinch of salt, and cracked black pepper. Set aside.
- Place each chicken breast on a flat surface. With your hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way through.
- Pat chicken dry with a paper towel. Season chicken all over and inside the pockets with the seasoning mix. Rub with 2 teaspoons of the olive oil to evenly coat.
FOR THE STUFFING
- In the same bowl the seasoning was in, toss asparagus with 2 teaspoons of the olive oil, minced garlic, and red pepper flakes if using.
- Stuff each chicken breast with 3-4 asparagus spears and 2 slices of mozzarella cheese.
- Seal chicken breasts with two or three toothpicks near the opening to seal.
SEAR
- Heat the remaining tablespoon of oil in an oven-proof skillet or nonstick pan over medium-high heat. Sear chicken until golden on each side, about 3-4 minutes per side.
- For the sauce, add lemon juice, butter, and minced garlic to the pan around the chicken.
BAKE
- Cover and bake for 12-15 minutes.
- Uncover and bake for an additional 5 minutes until chicken is cooked through (internal temperature reads 155˚F (70˚C) if using a meat thermometer.)
- SUGGESTION: Serve with lemon butter pan juices.
Notes
- Ensure chicken breasts are not cut all the way through to maintain a pocket for stuffing.
- Seal each stuffed breast securely with toothpicks to prevent filling from spilling during cooking.
- Store any cooked leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 3g | 1% |
| Protein | 61g | 122% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 205mg | 68% |
| Sodium | 966mg | 40% |
| Potassium | 925mg | 20% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 799IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 315mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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