This Asparagus Stuffed Chicken is so elegant, incredibly tasty yet it’s so easy to make. Everyone around the table will be pleased by this savoury lemon and herb-seasoned chicken stuffed with tender asparagus and provolone and Parmesan cheeses. This is perfect not only for a quick weeknight meal but for entertaining, even date nights!
Ingredients
2 tbsp butter
4 boneless skinless chicken breasts
1 tbsp oil
1 lb asparagus – ends trimmed, one store-bought “bundle” is about enough
1 tsp garlic powder
8 slices provolone cheese
½ tsp paprika
⅔ c. shredded Parmesan cheese
2 tsp dried Italian blend seasoning (or swap with subequal parts dried thyme, basil, oregano, and parsley)
1 tbsp honey
½ lemon – thinly sliced
salt and pepper to taste
How to make Asparagus Stuffed Chicken
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Horizontally slice each chicken breast using a sharp knife to create a pocket. Stop slicing around half an inch from the ends and another side to ensure you are not cutting through the chicken.
Step 3: Rub both sides of the chicken with oil and sprinkle with salt, pepper, garlic powder, paprika, and Italian seasoning/dried herbs. Rub the seasoning using your fingertips.
Step 4: Place two provolone cheese inside the pocket you created along with 3-4 asparagus stalks, then sprinkle with 1/4 Parmesan cheese. Close the packet and secure using toothpicks.
Step 5: In a large oven-safe skillet, melt the butter over medium-high heat. Stir the honey into the melted butter, then quickly add the chicken to the pan. Cook the chicken for approximately 2 minutes until browned. Turn the chicken over and continue to cook the other side for additional 2 minutes. Lastly, add the slices of lemon over the chicken.
Step 6: Transfer the skillet into the preheated oven and bake the chicken for about 15 to 25 minutes or until the cheese has melted, the asparagus is tender, and the chicken is completely cooked. Before removing the toothpicks, spoon any extra sauce over the chicken. Enjoy!
Nutrition Facts:
Calories: 411 kcal, Carbohydrates: 11 g, Protein: 43 g, Fat: 22 g, Saturated Fat: 10 g, Trans Fat: 1 g, Cholesterol: 114 mg, Sodium: 730 mg, Potassium: 744 mg, Fiber: 2 g, Sugar: 7 g, Vitamin A: 1401 IU, Vitamin C: 9 mg, Calcium: 515 mg, Iron: 3 mg
Ingredients
- 2 tbsp butter
- 4 boneless skinless chicken breasts
- 1 tbsp oil
- 1 lb asparagus - ends trimmed, one store-bought "bundle" is about enough
- 1 tsp garlic powder
- 8 slices provolone cheese
- ½ tsp paprika
- ⅔ c. shredded Parmesan cheese
- 2 tsp dried Italian blend seasoning (or swap with subequal parts dried thyme, basil, oregano, and parsley)
- 1 tbsp honey
- ½ lemon - thinly sliced
- salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Horizontally slice each chicken breast using a sharp knife to create a pocket. Stop slicing around half an inch from the ends and another side to ensure you are not cutting through the chicken.
Step 3: Rub both sides of the chicken with oil and sprinkle with salt, pepper, garlic powder, paprika, and Italian seasoning/dried herbs. Rub the seasoning using your fingertips.
Step 4: Place two provolone cheese inside the pocket you created along with 3-4 asparagus stalks, then sprinkle with 1/4 Parmesan cheese. Close the packet and secure using toothpicks.
Step 5: In a large oven-safe skillet, melt the butter over medium-high heat. Stir the honey into the melted butter, then quickly add the chicken to the pan. Cook the chicken for approximately 2 minutes until browned. Turn the chicken over and continue to cook the other side for additional 2 minutes. Lastly, add the slices of lemon over the chicken.
Step 6: Transfer the skillet into the preheated oven and bake the chicken for about 15 to 25 minutes or until the cheese has melted, the asparagus is tender, and the chicken is completely cooked. Before removing the toothpicks, spoon any extra sauce over the chicken. Enjoy!
