Asparagus Stuffed Chicken Breast Recipe (2024)

• ▢ 4 boneless, skinless chicken breasts
• ▢ kosher salt and freshly ground black pepper to taste
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon ground paprika
• ▢ 4 tablespoons goat cheese
• ▢ 16 spears asparagus firm ends cut off
• ▢ 4 slices fresh mozzarella cheese
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon balsamic vinegar

• Preheat oven to 425°F.

• Season each chicken breast with salt and pepper to taste and then garlic powder and paprika.

  4 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon ground paprika

• Cut each chicken breast in half lengthwise. Be careful not to cut all the way through. You're just making a place to put the cheese and asparagus.

• Spread 1 tablespoon goat cheese into the inside of each chicken breast pocket.

  4 tablespoons goat cheese

• Top with 4 stalks asparagus (sprinkle lightly with salt and pepper), and then top with the mozzarella. You might need to fold the mozzarella to make sure not too much is sticking out (it will stick to the pan if so).

  16 spears asparagus, 4 slices fresh mozzarella cheese

• Secure each chicken breast closed with 3 toothpicks, taking care that they're as flat as possible so that the chicken will sear fully.

• Heat a large (oven safe) skillet over medium high heat. Add the olive oil and coat the pan. Watch for it to start to glisten. Once glistening, stir in the balsamic vinegar.

  1 tablespoon olive oil, 1 tablespoon balsamic vinegar

• Sear the chicken breasts 3-4 minutes per side, being careful to move them around in the oil so they don’t burn, stick. Flip carefully.

• Place the skillet in the preheated oven and bake for 15-20 minutes, or until the internal temp on the chicken reaches 165°F.

• Use a sharp pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through.
• Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket.
• Fold up the mozzarella if it’s a larger piece. You don’t want it to touch the skillet while searing the chicken.
• When seasoning the chicken, I usually use about one teaspoon of salt per pound of chicken.
• Use toothpicks to secure the stuffed chicken while cooking.
• To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!

Storage:Store asparagus stuffed chicken breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Asparagus Stuffed Chicken Breast Recipe

Amount Per Serving

Calories 439Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 8g50%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 180mg60%

Sodium 1087mg47%

Potassium 1020mg29%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 60g120%

Vitamin A 1016IU20%

Vitamin C 6mg7%

Calcium 189mg19%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.