ASPARAGUS STUFFED CHICKEN BREAST

Stuffed Chicken Breast with Asparagus, Mozzarella & Sun‑Dried Tomatoes

Juicy chicken stuffed with melted mozzarella, tender asparagus, and tangy sun‑dried tomatoes – an easy oven recipe that looks restaurant‑quality.

Ingredients

• 4 boneless, skinless chicken breasts (about 1½ lbs / 680 g total)

• 1 tsp Italian seasoning

• 1 tsp garlic powder

• 1 tsp smoked paprika

• Sea salt and black pepper, to taste

• 12 asparagus stalks, trimmed

• 1 oz (about ¼ cup) sun‑dried tomatoes, chopped

• 4 slices mozzarella cheese (or about 4 oz / 115 g fresh mozzarella)

• 1 tbsp olive oil

Instructions

1. Preheat

Preheat oven to 400°F (200°C).

2. Season the Chicken

Pat chicken breasts dry. Season both sides with Italian seasoning, garlic powder, smoked paprika, salt, and pepper.

3. Create Pockets

Using a sharp knife, cut a pocket into the side of each chicken breast – slice lengthwise, being careful not to cut all the way through.

4. Prepare the Filling

For each chicken breast, take:

• 1 slice mozzarella

• 3 asparagus stalks

• A few pieces of chopped sun‑dried tomatoes

Place the asparagus and tomatoes on the mozzarella slice, then gently roll or fold the cheese around them to form a bundle.

5. Stuff the Chicken

Insert each filling bundle into a chicken pocket. Secure the opening with toothpicks if needed.

6. Sear

Heat olive oil in an oven‑safe skillet (cast iron works well) over medium‑high heat. Sear chicken for 3–5 minutes per side, until golden brown.

7. Bake

Transfer the skillet directly to the preheated oven. Bake for 15–20 minutes, until chicken is cooked through (internal temperature reaches 165°F / 74°C) and no longer pink inside.

8. Rest & Serve

Let chicken rest for 5 minutes before serving. Remove toothpicks if used.

Pro Tips

• Don’t overstuff – Overfilled pockets may leak during cooking.

• Use a meat thermometer – Ensures perfect doneness without drying out.

• Secure well – Toothpicks help keep the filling inside during searing.

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Easy Variations

Swap	Options
Cheese	Provolone, Swiss, cheddar, or feta
Vegetable	Broccoli, spinach, zucchini, or roasted red peppers
Flavor boost	Add garlic butter, red pepper flakes, or fresh herbs (thyme, rosemary)

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Serving Ideas

• Fresh green salad

• Roasted vegetables (broccoli, zucchini, or bell peppers)

• Mashed potatoes or cauliflower mash

• Rice or quinoa

Storage

• Refrigerator: Airtight container for up to 4 days.

• Reheat: Oven at 350°F (175°C) for 10–15 minutes or microwave in short bursts.

Enjoy your flavorful, protein‑packed stuffed chicken!