Easy Asparagus Stuffed Chicken Breast


4 Skinless boneless chicken breasts, about 1 1/2 lbs.

1 Tsp Italian seasoning mix

1 Tsp Garlic Powder

1 Tsp Smoked Paprika

Sea salt and pepper

12 Asparagus stalks, ends trimmed

1 Oz Sun dried Tomatoes, chopped

4 slices Mozzarella Cheese

1 Tbsp Olive Oil

Preheat your oven to 400.

Put chicken on a chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt and pepper.

Start cutting each brest lengthwise on the edge to create pockets and be careful not to cut all the way through.

Add 3 sprigs of asparagus, 2 of pieces of sun dried tomatoes and a mozzarella slice, then roll it to hold them inside.

Stuff the chicken breast pockets with it.

Close pocket with a toothpick.

Heat oil in a large and cast iron fry pan over medium high heat.

Add chicken and sear it until nicely golden brown, 4 minutes per side.

Optional, top each chicken breasts with a mozzarella slice befor baking.

Bake chicken for 15 to 20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy!
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