Asparagus Stuffed Chicken Breast
Mozzarella-Enveloped Chicken with Asparagus and Sun-Dried Tomatoes
Ingredients
- 4 skinless boneless chicken breasts (about 1 1/2 lb.)
- 1 tsp Italian seasoning mix
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Sea salt and pepper to taste
- 12 asparagus stalks ends trimmed
- 1 oz sun-dried tomatoes chopped
- 4 slices mozzarella cheese
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400°F (204°C).
- Place the chicken breasts on a clean chopping board. Sprinkle evenly with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Carefully slice each breast lengthwise to create a pocket. Avoid cutting through to the other side.
- Insert 3 asparagus sprigs and a few pieces of sun-dried tomatoes into each mozzarella slice, then roll it up to secure the filling.
- Stuff each chicken breast with this mozzarella, roll and secure the pocket using toothpicks.
- Heat the olive oil in a large, cast-iron skillet over medium-high heat.
- Sear the chicken breasts until golden brown, about 3-5 minutes per side.
- Transfer the skillet to the oven and bake the chicken for 15-20 minutes, or until cooked through and no longer pink inside.
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