Asparagus-Stuffed Chicken Breast with Sun-Dried Tomatoes and Mozzarella Recipe
Introduction
This Asparagus Stuffed Chicken Breast recipe brings together tender chicken, fresh asparagus, sun-dried tomatoes, and melted mozzarella for a flavorful and elegant dinner. It’s simple to prepare but makes a beautiful presentation, perfect for a weeknight meal or special occasion.
Ingredients
- 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
- 12 asparagus stalks (ends trimmed)
- 1 ounce sun-dried tomatoes (chopped)
- 4 slices mozzarella cheese
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Place the chicken breasts on a clean board. Sprinkle each with Italian seasoning, garlic powder, smoked paprika, sea salt, and pepper evenly.
- Step 3: Carefully cut each chicken breast lengthwise to create a pocket, being cautious not to slice all the way through.
- Step 4: Trim and wash asparagus stalks. On each slice of mozzarella, place three asparagus spears and some chopped sun-dried tomatoes, then roll the cheese around the filling to hold it together. Stuff each chicken breast pocket with one of these rolls.
- Step 5: Secure the opening of each chicken breast with toothpicks. Heat olive oil in a large cast-iron skillet over medium-high heat.
- Step 6: Sear the stuffed chicken breasts in the hot skillet until golden brown, about 3-5 minutes per side.
- Step 7: Transfer the skillet to the oven and bake for 15-20 minutes until the chicken is cooked through and no longer pink inside. Serve warm and enjoy!
Tips & Variations
- Use fresh mozzarella for a creamier texture or burrata for an extra indulgent filling.
- Try adding fresh basil or spinach inside the pockets for additional flavor and color.
- If you don’t have a cast-iron skillet, you can sear the chicken in a regular oven-safe pan or transfer it to a baking dish after searing.
- For a gluten-free option, ensure your seasoning mix does not contain any gluten-containing additives.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. Avoid overheating to keep the chicken moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe ahead of time?
Yes, you can stuff the chicken breasts and keep them covered in the fridge for a few hours before cooking. Just be sure to bring them to room temperature before searing and baking.
What can I serve with asparagus stuffed chicken?
This dish pairs well with simple sides like roasted potatoes, a green salad, or steamed rice for a balanced meal.
PrintAsparagus-Stuffed Chicken Breast with Sun-Dried Tomatoes and Mozzarella Recipe
A delicious and elegant dish featuring tender chicken breasts stuffed with fresh asparagus, sun-dried tomatoes, and melted mozzarella cheese. The chicken is seasoned with Italian herbs and smoked paprika, seared in a skillet for a golden crust, then baked to juicy perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Italian-American
Ingredients
Chicken and Seasonings
- 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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken after searing.
- Season Chicken: Place the chicken breasts on a clean cutting board and evenly sprinkle them with Italian seasoning, garlic powder, smoked paprika, sea salt, and pepper on both sides.
- Create Pockets: Carefully slice each chicken breast lengthwise to create a pocket for the stuffing, making sure not to cut all the way through.
- Prepare Stuffing: Trim and wash the asparagus stalks. Place three asparagus stalks and some chopped sun-dried tomatoes onto each slice of mozzarella cheese, then roll the cheese around the veggies tightly.
- Stuff Chicken: Insert one cheese roll with asparagus and tomatoes into the pocket of each chicken breast. Secure the opening with a toothpick to keep the filling inside during cooking.
- Sear Chicken: Heat olive oil in a large cast-iron skillet over medium-high heat. Add the stuffed chicken breasts and sear each side until golden brown, about 3-5 minutes per side.
- Bake Chicken: Transfer the seared chicken breasts to the preheated oven and bake for 15-20 minutes until fully cooked and no longer pink inside. Internal temperature should reach 165°F (74°C).
- Serve: Remove toothpicks and serve the asparagus stuffed chicken breasts hot. Enjoy your flavorful and nutritious meal!
Notes
- Be careful not to cut all the way through the chicken breasts when creating pockets to hold the stuffing securely.
- Make sure to trim the woody ends of the asparagus for a tender bite.
- Use a meat thermometer to check the chicken’s internal temperature for safe consumption.
- Searing the chicken before baking helps lock in juices and creates a delicious crust.
- To prevent cheese leakage during cooking, secure the pocket well with toothpicks.
Keywords: asparagus stuffed chicken breast, stuffed chicken, chicken breast recipes, Italian chicken, baked chicken, healthy chicken recipe
