Cheesy Asparagus-Stuffed Chicken Recipe: This Easy Chicken Breast Recipe Is Full of Spring Freshness by Melissa Vickers
We used to have a patch of asparagus growing across the road behind the old log house on my husband’s family property here in west Tennessee. Every spring we’d go down and break off spears and cook them up for dinner.
Asparagus is so fresh and tasty that way, and nothing like what is available in the stores. That patch probably was at least 50 years old, but it finally died, so now I do have to get fresh asparagus from the store.
This asparagus-stuffed chicken recipe combines the spring freshness of the asparagus with gooey mozzarella and the zing of sundried tomatoes with seasoned chicken breasts. Quite the flavor combination – even with store-bought asparagus!
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients
- 4 skinless, boneless chicken breasts
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 12 asparagus spears (you could try other vegetables, too, like broccoli)
- 1 ounce sundried tomatoes
- 4 slices mozzarella cheese (or your favorite cheese)
- 1 tablespoon olive oil
Here’s how to make it:
- Place the chicken on a clean cutting board and sprinkle with Italian seasoning, garlic powder, paprika, salt and pepper. Cut each breast lengthwise to create a pocket. Don’t cut all the way through.
- Add 3 spears of asparagus and a couple of pieces of sundried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it. Use a toothpick to hold the pocket closed.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Add in the chicken and sear it until nicely golden brown, about 3 to 5 minutes per side.
- Bake the chicken in a preheated 400-degree F oven for 15 to 20 minutes, or until it is cooked through and no longer pink inside. (Use a meat thermometer to make sure the chicken is at least 165 degrees F.)
Note: The original recipe called for a total of 1 1/2 pounds of chicken. The four chicken breasts I used totaled more like 3 pounds, so the oven time was nearly twice what is here.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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