Asparagus Stuffed Chicken Breast
🛒 What You’ll Need
- 4 large Boneless skinless chicken breasts 🍗
- 1 bunch Fresh asparagus (woody ends trimmed) 🌿
- 4 slices Provolone or Mozzarella cheese 🧀
- 2 tbsp Olive oil 🫒
- 1 tsp Garlic powder & 1 tsp Onion powder ✨
- 1 tsp Paprika (for that golden color!) 🌶️
- Salt & Black Pepper to taste 🧂
- Optional: Fresh chives or parsley for garnish 🌿
👩🍳 Instructions
- Prep & Preheat: Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with oil. 📝🔥
- Butterflying the Chicken: Lay the chicken breasts flat and, using a sharp knife, slice a pocket into the thickest part of each breast. Be careful not to cut all the way through! 🔪🍗
- Seasoning: Rub the outside and inside of the chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. 🧂✨
- The Stuffing: Place one slice of cheese inside the pocket of each chicken breast. Tuck 3–4 spears of fresh asparagus on top of the cheese. 🧀🌿
- Secure: Use toothpicks to pin the edges of the chicken together so the cheese and asparagus stay tucked inside during cooking. 📍🍗
- Sear (Optional but Recommended): For extra flavor, sear the chicken in a hot skillet for 2–3 minutes per side until golden brown before moving to the baking dish. 🍳🔥
- Bake: Place the stuffed chicken in your baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). ⏲️🎯
- Serve: Remove toothpicks, garnish with fresh chives, and serve immediately with the delicious pan juices poured over the top! 🍽️🤤
🔥 Pro Tips:
- The Cheese Choice: Use a cheese that melts well! Swiss or Monterey Jack also work beautifully for an extra creamy center. 🧀💎
- Don’t Overcook: Chicken breast can dry out quickly. Use a meat thermometer to pull it out the second it hits 165°F for maximum juiciness! 🌡️🎯
