Asparagus and Sun-Dried Tomato Stuffed Chicken Breasts
Ingredients:
- 4 skinless, boneless chicken breasts (approximately 1 1/2 lbs.)
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Sea salt and freshly ground pepper, to taste
- 12 fresh asparagus spears, ends trimmed
- 1 oz chopped sun-dried tomatoes
- 4 slices of mozzarella cheese
- 1 tbsp olive oil
Instructions:
- Preheat Oven: Set your oven to 400°F (200°C) to preheat.
- Season Chicken: Lay the chicken breasts out on a clean cutting board. Season each piece evenly with the Italian seasoning, garlic powder, smoked paprika, and a pinch of sea salt and pepper.
- Prepare Chicken Pockets: Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket. Take care not to cut all the way through to the other side.
- Stuff Chicken: On each slice of mozzarella cheese, place 3 asparagus spears and a sprinkle of sun-dried tomatoes. Roll up the cheese slice to enclose the asparagus and tomatoes. Open each chicken breast pocket and insert the cheese roll. Secure the pocket closed with a toothpick.
- Sear Chicken: In a large cast-iron skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts to the skillet. Sear them for about 3-5 minutes on each side, or until they are nicely golden brown.
- Bake Chicken: Transfer the skillet to the preheated oven. Bake the chicken breasts for 15-20 minutes, or until they are thoroughly cooked through and no longer pink inside.
- Serve and Enjoy: Remove the chicken from the oven and let it rest for a few minutes before serving. Enjoy your delicious Asparagus and Sun-Dried Tomato Stuffed Chicken Breasts hot.
This recipe offers a flavorful and elegant meal option, perfect for impressing guests or enjoying a special dinner at home. The combination of tender chicken, creamy mozzarella, vibrant asparagus, and tangy sun-dried tomatoes creates a delightful dish that’s as pleasing to the palate as it is to the eyes.