🥦🧀 Asparagus Stuffed Chicken Breast

🛒 Ingredients (Serves 4)

• 4 large boneless, skinless chicken breasts

• 12–16 asparagus spears (trimmed)

• 4 slices mozzarella or provolone (or 1 cup shredded mozzarella)

• 2 oz cream cheese (softened)

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp paprika

• Salt & black pepper to taste

• 2 tbsp olive oil or butter

• 1/4 cup grated Parmesan (optional, for topping)

• Fresh parsley (optional garnish)

🔪 Instructions

1️⃣ Prep the Chicken

1. Preheat oven to 375°F (190°C).

2. Using a sharp knife, cut a deep pocket into the side of each chicken breast (don’t cut all the way through).

3. Season inside and outside with salt, pepper, paprika, and Italian seasoning.

2️⃣ Make the Filling

In a small bowl, mix:

• Cream cheese

• Garlic

• A pinch of salt & pepper

3️⃣ Stuff the Chicken

1. Spread cream cheese mixture inside each pocket.

2. Add 3–4 asparagus spears.

3. Top with mozzarella or provolone.

4. Secure with toothpicks if needed.

4️⃣ Sear

1. Heat olive oil in a large oven-safe skillet over medium-high heat.

2. Sear chicken 3–4 minutes per side until golden.

5️⃣ Bake

1. Transfer skillet to oven (or move to baking dish).

2. Bake 15–20 minutes until internal temp reaches 165°F (74°C).

3. Sprinkle Parmesan on top during last 5 minutes if desired.

Rest 5 minutes before serving. Remove toothpicks.

🍽 Serving Ideas

• Garlic mashed potatoes

• Roasted baby potatoes

• Lemon butter rice

• Side salad

• Steamed broccoli

🔥 Pro Tips

• Thicker asparagus works best (won’t overcook).

• Pound chicken slightly for even thickness.

• Don’t overstuff — cheese will leak.

• Use a meat thermometer for perfect doneness.

❓ Q & A

Q: Can I make this in an air fryer?

A: Yes! Cook at 375°F for 16–18 minutes.

Q: Can I skip searing?

A: Yes, but searing adds flavor and color. If skipping, bake 25–30 minutes.

Q: Can I use chicken thighs?

A: Yes, but they’re harder to stuff. Butterfly and roll instead.

Q: Can I make it ahead?

A: Stuff and refrigerate up to 24 hours before cooking.

Q: How do I keep chicken from drying out?

A: Don’t overcook — pull at 160°F and let rest to reach 165°F.