Print

Asparagus-Stuffed Chicken Breast with Sun-Dried Tomatoes and Mozzarella Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 1 review

Delicious and flavorful asparagus stuffed chicken breasts seasoned with Italian herbs, garlic, and smoked paprika, filled with fresh asparagus, sun-dried tomatoes, and mozzarella cheese. This dish combines searing and baking techniques to create juicy, tender chicken with a cheesy vegetable stuffing perfect for a wholesome dinner.

Ingredients

Chicken and Seasoning

  • 4 skinless boneless chicken breasts (about 1 1/2 lb.)
  • 1 teaspoon Italian seasoning mix
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Sea salt and pepper, to taste

Stuffing

  • 12 asparagus stalks (ends trimmed)
  • 1 ounce sun-dried tomatoes, chopped
  • 4 slices mozzarella cheese

Cooking

  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken after searing.
  2. Season Chicken: Place the chicken breasts on a clean surface and sprinkle evenly with Italian seasoning mix, garlic powder, smoked paprika, sea salt, and pepper.
  3. Create Pockets: Carefully cut each chicken breast lengthwise to create a pocket without slicing all the way through.
  4. Prepare Stuffing: Trim and wash the asparagus stalks. Place three asparagus spears and some chopped sun-dried tomatoes onto one slice of mozzarella cheese, then roll the cheese around them to hold the ingredients inside.
  5. Stuff Chicken: Insert the cheese roll with asparagus and sun-dried tomatoes into each chicken breast pocket.
  6. Secure Chicken: Close each pocket and secure with toothpicks to keep the filling inside during cooking.
  7. Sear Chicken: Heat olive oil in a large cast-iron skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-5 minutes on each side until golden brown.
  8. Bake Chicken: Transfer the skillet to the preheated oven or move chicken to a baking dish. Bake for 15–20 minutes until cooked through and no longer pink inside.
  9. Serve: Remove toothpicks and serve the juicy asparagus stuffed chicken breasts warm.

Notes

  • Do not cut all the way through the chicken breasts to prevent the stuffing from falling out.
  • Use fresh mozzarella for best texture and meltiness.
  • Make sure to secure the pockets well with toothpicks before cooking.
  • Use a meat thermometer to check chicken’s internal temperature; it should reach 165°F (75°C) for safe consumption.
  • If you don’t have a cast-iron skillet, use an oven-safe skillet or sear on stovetop then transfer to baking dish.
  • Let chicken rest for 5 minutes before slicing to keep juices locked in.

Find it online: https://cookedbysarah.com/asparagus-stuffed-chicken-breast-with-sun-dried-tomatoes-and-mozzarella-recipe/