Asparagus Stuffed Chicken Breast Recipe

Ingredients:

4 boneless, skinless chicken breasts

12 fresh asparagus spears (trimmed)

4 slices mozzarella or provolone cheese (or shredded)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon onion powder

Salt and pepper to taste

Toothpicks or kitchen twine

Optional:

Lemon wedges (for serving)

Fresh herbs like thyme or parsley (for garnish)

Instructions:

Preheat oven to 400°F (200°C).

Prepare the chicken:

Butterfly each chicken breast (slice horizontally but don’t cut all the way through).

Open like a book and season both sides with salt, pepper, garlic powder, paprika, and onion powder.

Add filling:

Place 3 asparagus spears and 1 slice of cheese (or a small handful of shredded cheese) inside each chicken breast.

Fold the breast over the filling and secure with toothpicks.

Sear (optional for extra flavor):

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

Sear each chicken breast for 2–3 minutes per side until golden.

Bake:

Transfer the skillet to the oven (or place chicken on a baking sheet).

Bake for 20–25 minutes or until chicken is cooked through (internal temp should reach 165°F / 74°C).

Serve:

Let rest for a few minutes before slicing.

Garnish with lemon wedges and fresh herbs if desired.

Serving Suggestions:

Roasted potatoes

Garlic rice

Steamed veggies

A fresh green salad

Let me know

if you want a low-carb/keto version, or one with a creamy sauce!