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Asparagus-Stuffed Chicken Breasts with Sun-Dried Tomatoes and Mozzarella Recipe

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4 from 4 reviews

Delicious and easy Asparagus Stuffed Chicken Breast featuring tender chicken breasts filled with asparagus, sun-dried tomatoes, and mozzarella cheese, seasoned with Italian herbs and smoked paprika, seared to perfection, then baked to juicy perfection. A savory and wholesome main dish perfect for a family dinner or special occasion.

Ingredients

Chicken and Seasoning

  • 4 Skinless boneless chicken breasts (about 1 1/2 lb.)
  • 1 teaspoon Italian seasoning mix
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • Sea salt and pepper, to taste

Stuffing

  • 12 Asparagus stalks (ends trimmed)
  • 1 ounce Sun-dried Tomatoes, chopped
  • 4 slices Mozzarella Cheese

Cooking

  • 1 tablespoon Olive Oil

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the stuffed chicken breasts after searing.
  2. Season Chicken: Place the chicken breasts on a clean chopping board and evenly sprinkle them with Italian seasoning mix, garlic powder, smoked paprika, sea salt, and pepper for a flavorful base.
  3. Create Pockets: Using a sharp knife, carefully cut each chicken breast lengthwise to make a pocket without cutting through completely, allowing space for stuffing.
  4. Prepare Stuffing: Trim and wash the asparagus stalks. Take three asparagus stalks and a few pieces of chopped sun-dried tomatoes, place them on a slice of mozzarella cheese, and roll the cheese around the filling to keep it intact.
  5. Stuff Chicken: Insert the cheese roll with asparagus and sun-dried tomatoes into each chicken pocket. Secure each pocket with a toothpick to keep the stuffing inside during cooking.
  6. Sear Chicken: Heat olive oil in a large cast-iron skillet over medium-high heat. Add the stuffed chicken breasts and sear them for about 3-5 minutes per side until golden brown, developing a flavorful crust.
  7. Bake Chicken: Transfer the skillet (or move the chicken to an oven-safe dish if needed) into the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through with no pink inside. Remove toothpicks before serving and enjoy your savory stuffed chicken.

Notes

  • Ensure not to cut the chicken breasts all the way through when making the pockets to keep stuffing intact.
  • Searing the chicken first helps lock in juices and develop a nice crust before baking.
  • If your skillet is not oven-safe, transfer the chicken to a baking dish after searing.
  • Adjust baking time depending on thickness of chicken breasts; use a meat thermometer to confirm internal temperature reaches 165°F (74°C).
  • Serve with a side of roasted vegetables or a fresh salad for a complete meal.

Find it online: https://lauracooks.com/asparagus-stuffed-chicken-breasts-with-sun-dried-tomatoes-and-mozzarella-recipe/