Boneless chicken breasts are stuffed with a mixture of asparagus, cream cheese, and Parmesan, then baked until tender and juicy.
Asparagus-Stuffed Chicken Breast
Ingredients
- 3 boneless (skinless chicken breasts)
- salt (to taste)
- pepper (to taste)
- 1 tablespoon lemon zest
- 9 asparagus (ends trimmed)
- 3 slices provolone cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon olive oil
Instructions
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Preheat oven to 425˚F (220˚F).
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On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side.
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Season the inside of the chicken with salt and pepper.
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Sprinkle the lemon zest on the interior of the chicken. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling.
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Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.
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Heat a large oven-safe skillet over medium-high heat, and add the oil. Add the chicken to the pan, and cook for 3 to 5 minutes, until golden brown.
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Flip the chicken over and cook for an additional 3 to 5 minutes.
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Cover the skillet with aluminum foil and place in the oven for 15 minutes, or until the internal temperature reaches 155˚F (70˚C).
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Remove the skillet and let sit, covered, for 5 minutes.
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Remove the foil, and serve.
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Enjoy!
Nutrition (per serving)
Adapted from: tasty.co
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