Fresh Food Friday Asparagus Stuffed Chicken Breasts


I saw the recipe on Facebook posted by Emily Berkman for Asparagus Stuffed Chicken Breasts. It sounded so good, I decided to make it for dinner. It was amazing, healthy and delicious!

Asparagus Stuffed Chicken Breasts

  • 4 skinless boneless chicken breasts (about 1 ½ lbs.)
  • 1 T. Italian seasoning mix
  • 1 T. garlic powder
  • 1 T. smoked paprika
  • Sea salt and pepper
  • 12 Asparagus stalks, ends trimmed
  • 1 oz. sun-dried tomatoes, chopped
  • 4 slices mozzarella cheese
  • 1 T. olive oil
  • Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt and pepper.
  • Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.
  • Add three stalks of asparagus and a couple pieces of sun-dried tomatoes to a mozzarella cheese slice, then roll it up. Stuff the chicken breast with the cheese roll. Close the pocket with a toothpick.
  • Heat oil in a pan over medium high heat. Use any pan that can be added to the oven for baking.
  • Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. Place the pan in the oven and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink inside.



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