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Top down shot of asparagus stuffed chicken breasts in a skillet.

Asparagus Stuffed Chicken

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Created by Mariam Ezzeddine
Asparagus Stuffed Chicken is as gorgeous as it is delicious! Nobody will believe how easy this recipe is either.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine American
Servings 4 servings
servings

Ingredients

  • 4 whole chicken breasts skinless
  • 1 tbsps. paprika
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 2 tsps. black pepper
  • 1 tbsp. oregano
  • 3/4 tsp. salt
  • 1 tsp. pepper flakes
  • 1/2 tsp. cumin powder
  • 3 tbsps. olive oil
  • 12 spears asparagus trimmed
  • 8 tbsps. sundried tomato pesto (1/2 cup)
  • 12 slices provolone cheese
  • 1 tbsp. fresh parsley chopped

Instructions

  • Preheat the oven to 400 F
  • Trim any fats off the chicken breasts. Cut chicken breasts length wise to create pockets without cutting all the way through.
  • Mix all the spices in a small bowl. Season the chicken breasts on the inside and the outside.
  • Spread 2 tablespoons of sundried tomato pesto on the inside of each chicken breast. Then place 3 pieces of cheese (or 2 if you want) and top with the asparagus spears.
  • Close up the chicken breasts and secure the sides with toothpicks.
  • Heat the olive oil in a large skillet on high heat and pan sear the chicken breasts on each side for about 4-5 minutes to get a nice golden brown color.
  • Transfer the skillet to the preheated oven and bake for another 15-20 minutes or until the internal temperature of the chicken reaches 160 degree F.
  • Remove from the oven and cover with foil wrap to rest for 5 minutes.
  • Garnish with some fresh chopped parsley and serve.

Notes

  • Use a preheated oven.
  • When cutting a pocket into the chicken breast, be sure not to cut all the way through.
  • Be sure to season your chicken inside and out.
  • To secure the stuffed chicken you can use tooth picks.
  • To check the doneness of the chicken breast, ideally use a meat thermometer. Place it in the thickest part of the chicken breast, if it reads 160F it's done.
  • If you have an oven safe skillet, I recommend using it for this recipe.

Nutrition

Calories: 406kcal | Carbohydrates: 18g | Protein: 18g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 42mg | Sodium: 1163mg | Potassium: 378mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3288IU | Vitamin C: 7mg | Calcium: 570mg | Iron: 4mg
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