This is a great dinner option with juicy and flavorful juicy chicken. Super easy to throw together and a perfect pair to many side dishes such as roasted veggies, sauteed zucchini, risotto, and a lot more!
Ingredients
Olive Oil
4 boneless, skinless chicken breasts
1 teaspoon Italian seasoning mix
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
3 teaspoons garlic – minced and divided (2 teaspoons and 1 teaspoon)
1 tablespoon Lemon zest
⅛ teaspoon red pepper/chili flakes – optional
12 Asparagus stalks – ends trimmed
4 slices of Fresh Mozzarella Cheese
1-ounce Sun-dried Tomatoes – chopped
2 tablespoons Butter
2-3 tablespoons fresh lemon juice
½ teaspoon Salt
¼ teaspoon Cracked Pepper
HOW TO MAKE ASPARAGUS STUFFED CHICKEN BREAST
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Place the Italian seasoning, garlic powder, paprika, salt, and pepper in a small bowl. Mix well until blended.
Step 3: On a clean chopping board, lay the chicken. Slice about 3/4 pocket on the underside of the chicken, but make sure not to cut all the way through. Using paper towels, pat dries each chicken breast.
Step 4: With olive oil, lightly coat each chicken breast and sprinkle all sides, including the pocket with herbs and spice mixture. Then, drizzle with lemon zest and sprinkle with garlic.
Step 5: Mix the 2 tbsp olive oil, 2 tsp minced garlic, and red pepper flakes (if using). Toss in the asparagus until completely coated.
Step 6: In the pocket of each chicken breast, place 2 slices of fresh mozzarella, 3 sprigs of asparagus, and a few pieces of sun-dried tomatoes. Using 2 to 3 toothpicks, close the pockets.
Step 7: In a large cast-iron skillet or oven-proof skillet, heat 1 to 2 tbsp olive oil over medium-high heat. Add the chicken once the oil is hot and sear for about 5 minutes on each side until nicely golden brown. Take the chicken pan off the heat and pour in the lemon juice and 1 teaspoon of minced garlic. Put the lid on or cover with foil.
Step 8: Into the prepared oven, place the skillet. Bake the chicken for about 10 to 15 minutes. Uncover and continue to bake for additional 5 minutes or until the internal temperature of the chicken breast reaches 165 degrees F.
Step 9: Take the skillet off the heat. Cover and allow the chicken breasts to rest for about 5 to 10 minutes.
Step 10: Before serving, remove the toothpicks. Over the chicken, spoon a bit of the pan juices. Enjoy!
Ingredients
- Olive Oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning mix
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 3 teaspoons garlic – minced and divided (2 teaspoons and 1 teaspoon)
- 1 tablespoon Lemon zest
- ⅛ teaspoon red pepper/chili flakes – optional
- 12 Asparagus stalks – ends trimmed
- 4 slices of Fresh Mozzarella Cheese
- 1-ounce Sun-dried Tomatoes – chopped
- 2 tablespoons Butter
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon Salt
- ¼ teaspoon Cracked Pepper
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Place the Italian seasoning, garlic powder, paprika, salt, and pepper in a small bowl. Mix well until blended.
Step 3: On a clean chopping board, lay the chicken. Slice about 3/4 pocket on the underside of the chicken, but make sure not to cut all the way through. Using paper towels, pat dries each chicken breast.
Step 4: With olive oil, lightly coat each chicken breast and sprinkle all sides, including the pocket with herbs and spice mixture. Then, drizzle with lemon zest and sprinkle with garlic.
Step 5: Mix the 2 tbsp olive oil, 2 tsp minced garlic, and red pepper flakes (if using). Toss in the asparagus until completely coated.
Step 6: In the pocket of each chicken breast, place 2 slices of fresh mozzarella, 3 sprigs of asparagus, and a few pieces of sun-dried tomatoes. Using 2 to 3 toothpicks, close the pockets.
Step 7: In a large cast-iron skillet or oven-proof skillet, heat 1 to 2 tbsp olive oil over medium-high heat. Add the chicken once the oil is hot and sear for about 5 minutes on each side until nicely golden brown. Take the chicken pan off the heat and pour in the lemon juice and 1 teaspoon of minced garlic. Put the lid on or cover with foil.
Step 8: Into the prepared oven, place the skillet. Bake the chicken for about 10 to 15 minutes. Uncover and continue to bake for additional 5 minutes or until the internal temperature of the chicken breast reaches 165 degrees F.
Step 9: Take the skillet off the heat. Cover and allow the chicken breasts to rest for about 5 to 10 minutes.
Step 10: Before serving, remove the toothpicks. Over the chicken, spoon a bit of the pan juices. Enjoy!
