Easy to make chicken recipe stuffed with asparagus, cheese, and sun-dried tomatoes.
PREPARATION TIME:
PREP:10 MINUTES
COOK:30 MINUTES
TOTAL:40 MINUTES
Ingredients
- 4 Skinless boneless chicken breasts, about 1 1/2 lb.
- 1 Tsp Italian seasoning mix
- 1 Tsp Garlic Powder
- 1 Tsp Smoked Paprika
- Sea salt and pepper
- 12 Asparagus stalks, end trimmed
- 1 oz Sun-dried Tomatoes, chopped
- 4 slices Mozzarella Cheese
- 1 Tbsp Olive Oil
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Instructions
- Preheat your oven to 400 F.
- Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
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Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.
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Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.
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Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat.
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Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
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Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy!
Notes
- Cheese: you may sub the Mozzarella cheese with another cheese like provolone.
- Asparagus: Use another veggie like broccoli
- Oil: any oil of choice will work
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Nutrition
CALORIES: 277KCALCARBOHYDRATES: 7GPROTEIN: 33GFAT: 13GSATURATED FAT: 5GCHOLESTEROL: 95MGSODIUM: 328MGPOTASSIUM: 800MGFIBER: 2GSUGAR: 4GVITAMIN A: 895IUVITAMIN C: 6.8MGCALCIUM: 168MGIRON: 2.3MG
