Whip up this delicious and cheesy Asparagus Stuffed Chicken in just 30 minutes for an incredibly tasty meal!
Servings : 4
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Resting Time 5 minutesmins
Total Time 40 minutesmins
Ingredients
4boneless, skinless chicken breasts
3tablespoonsvegetable oil or olive oil,divided
½teaspoongarlic powder
½teaspoonsweet paprika
½teaspoondried thyme
½teaspoondried oregano
⅛teaspooncayenne pepper,or to taste
salt and fresh ground black pepper,to taste
4slicesmozzarella cheese,you can use more cheese slices if you want
12asparagus stalks,ends trimmed, divided
squeeze of fresh lemon juice,for serving, optional
Instructions
Preheat oven to 400˚F.
Place each chicken breast on a flat surface. While holding the chicken steady with one hand, use a sharp knife and insert it on the side and into the thickest part of the chicken. Carefully slice three-quarters of the way through the middle to create a pocket, ensuring not to slice completely through. Set aside.
Heat 2 tablespoons oil in a cast iron skillet set over medium-high heat.
In a small mixing bowl, combine garlic powder, paprika, thyme, oregano, cayenne pepper, salt, and black pepper.
Rub the remaining oil over each chicken breast and season the chicken with the prepared seasoning rub.
Stuff the chicken breasts with mozzarella slices and asparagus stalks. Secure with toothpicks.
Transfer the chicken breasts to the hot oil and cook until seared and golden on all sides, about 4 minutes per side. You may have to do this in batches.
Transfer the skillet to the oven and continue to cook for 12 to 15 minutes or until the chicken is cooked through. Chicken is done when its internal temperature reaches 165˚F.
Remove the chicken from the oven and let stand for 5 to 8 minutes.
Remove the toothpicks.
Squeeze fresh lemon juice over the chicken breasts and serve.
Notes
To make a cut for stuffing the chicken, place one hand on top of the chicken breast to keep it steady. Insert a sharp knife on the side and in the middle of the thickest part, and carefully cut three-quarters of the way through the middle to create a pocket.
Trim the Asparagus: Using a knife, slice off the bottom tough parts of the stalks just where the color turns from green to white. For more flavor, lightly sauté or grill the asparagus before stuffing.
Cheese Options: Swap mozzarella with provolone, fontina, or sharp cheddar for a twist. You can use more cheese slices than suggested if you want, and you can also use shredded cheese instead of cheese slices.
Different Cooking: Instead of the oven, sear and then simmer the chicken covered on low heat to keep it juicy.
Toothpick Alert: Don't forget to pull out all toothpicks before serving!
Storage: Leftovers should be placed in airtight containers and stored in the fridge for about 3 to 4 days.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.