Stuffed Chicken Breast with Asparagus: A Simple Gourmet Delight
This Stuffed Chicken Breast with Asparagus combines sun-dried tomatoes, mozzarella, and fresh veggies for a flavorful, easy dinner.
Equipment
- Oven-safe skillet
Ingredients
For the Chicken
- 4 pieces Boneless, skinless chicken breasts Thaw if using frozen.
- 1 tablespoon Italian seasoning Customize with favorite herbs.
- 1 teaspoon Garlic powder Fresh garlic can be used.
- 1 teaspoon Paprika Smoked paprika can deepen flavor.
- to taste Salt Adjust to personal taste.
- to taste Black pepper Adjust to personal taste.
- 2 tablespoons Olive oil Use extra virgin for richer taste.
For the Stuffing
- 8 stalks Asparagus Trimmed tips.
- 1/2 cup Sun-dried tomatoes Chopped.
- 1 cup Mozzarella cheese Slightly softened.
- 1/4 cup Fresh basil Chopped; dried basil can substitute.
Instructions
Cooking Steps
- Preheat your oven to 400°F (200°C).
- Pat dry each chicken breast on a cutting board with paper towels.
- Mix together the Italian seasoning, garlic powder, paprika, salt, and pepper in a small bowl. Season both sides of the chicken breasts.
- Prepare the filling by trimming and washing the asparagus. Lay slices of mozzarella, top each with chopped sun-dried tomatoes and fresh basil.
- Roll up the filling by placing three asparagus stalks on each mozzarella slice, then carefully roll to form a log.
- Cut a pocket into each chicken breast by slicing horizontally. Fill with the mozzarella and asparagus logs, securing with toothpicks.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for about 3-5 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove toothpicks after baking and serve your stuffed chicken with your choice of sides.
Notes
Optional optional garnish with extra basil leaves before serving.