Asparagus Stuffed Chicken
PrepTime: 10 minutes
Total time: 40 minutes
Servings: 4
This is the most delicious way to eat your veggies!
Total time: 40 minutes
Servings: 4
This is the most delicious way to eat your veggies!
Ingredients:
For the Chicken
2 pounds boneless, skinless chicken breasts, about 4 fillets
3/4 teaspoon EACH dried oregano and dried basil, or your choice of herbs
1/2 teaspoon EACH garlic powder and onion salt
1/2 teaspoon paprika
Fine sea salt and cracked pepper, to taste
2 tablespoons olive oil, divided
For the Asparagus,
12 to 15 spears asparagus, woody ends removed
1 teaspoon minced garlic
1/8 teaspoon red pepper/chili flakes, optional
8 slices fresh mozzarella cheese, or provolone
For the Sauce
2-3 tablespoons freshly squeezed lemon juice
2 tablespoons butter
1 teaspoon minced garlic
For the Chicken
2 pounds boneless, skinless chicken breasts, about 4 fillets
3/4 teaspoon EACH dried oregano and dried basil, or your choice of herbs
1/2 teaspoon EACH garlic powder and onion salt
1/2 teaspoon paprika
Fine sea salt and cracked pepper, to taste
2 tablespoons olive oil, divided
For the Asparagus,
12 to 15 spears asparagus, woody ends removed
1 teaspoon minced garlic
1/8 teaspoon red pepper/chili flakes, optional
8 slices fresh mozzarella cheese, or provolone
For the Sauce
2-3 tablespoons freshly squeezed lemon juice
2 tablespoons butter
1 teaspoon minced garlic
Directions:
Pre-heat your oven to 400.
For the Chicken
In a bowl, combine dried herbs, garlic powder, onion salt, paprika, seasoned with salt and pepper, then set aside.
Place each chicken breast on a flat surface, cut a pocket about 3/4 quarter of the way through, being careful not to cut all the way through.
Pat chicken dry with paper towel, then sprinkle with seasoning mix.
Rub with 2 teaspoon of the olive oil to evenly coat.
For the Asparagus
In the same bowl the seasoning was in, toss asparagus with 2 teaspoons of oil, minced garlic and red pepper flakes if using.
Stuff each chicken breast with 3 to 4 asparagus spears and 2 slices of cheese.
Seal chicken breasts with two or three wood toothpicks near the opening to seal.
Sear the Chicken
Heat remaining tablespoon of oil in an oven-proof pan over medium-high heat.
Sear chicken until golden on each side, 3 to 4 minutes per side.
For the Sauce
add lemon juice, butter, any extra asparagus and minced garlic to the pan around the chicken.
Bake the Chicken
Cover and bake for 12 to15 minutes.
Uncover and bake for an additional 5 minutes until chicken is cooked through
(Check temperature to read 155 using a meat thermometer.)
Serve with lemon butter pan juices. Enjoy!
Pre-heat your oven to 400.
For the Chicken
In a bowl, combine dried herbs, garlic powder, onion salt, paprika, seasoned with salt and pepper, then set aside.
Place each chicken breast on a flat surface, cut a pocket about 3/4 quarter of the way through, being careful not to cut all the way through.
Pat chicken dry with paper towel, then sprinkle with seasoning mix.
Rub with 2 teaspoon of the olive oil to evenly coat.
For the Asparagus
In the same bowl the seasoning was in, toss asparagus with 2 teaspoons of oil, minced garlic and red pepper flakes if using.
Stuff each chicken breast with 3 to 4 asparagus spears and 2 slices of cheese.
Seal chicken breasts with two or three wood toothpicks near the opening to seal.
Sear the Chicken
Heat remaining tablespoon of oil in an oven-proof pan over medium-high heat.
Sear chicken until golden on each side, 3 to 4 minutes per side.
For the Sauce
add lemon juice, butter, any extra asparagus and minced garlic to the pan around the chicken.
Bake the Chicken
Cover and bake for 12 to15 minutes.
Uncover and bake for an additional 5 minutes until chicken is cooked through
(Check temperature to read 155 using a meat thermometer.)
Serve with lemon butter pan juices. Enjoy!
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