Asparagus stuffed chicken breasts
3 large chicken breasts
1 tbsp lemon zest
salt and pepper
9 to 12 asparagus stalks trimmed
3 slices provolone cheese
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil
Preheat oven to 425.
Cut the chicken breast in half, length-wise, leaving it intact on one. Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika. Heat an oven safe skillet over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees.
I recently tried making asparagus stuffed chicken breasts and it quickly became a favorite in my kitchen. What I love most about this recipe is the combination of simple ingredients that deliver a flavorful yet healthy meal. Using fresh asparagus stalks adds a nice crunch and a subtle earthy taste that pairs wonderfully with the creamy provolone cheese inside. The lemon zest seasoning brightens up the flavor, giving the chicken a refreshing note that complements the paprika and garlic powder. One tip I found helpful is to not overstuff the chicken breasts; 3 to 4 asparagus stalks per breast work perfectly without making it difficult to fold. Also, searing the chicken in an oven-safe skillet before baking locks in the juices and creates a beautifully golden crust. Using olive oil enhances the flavors and keeps the chicken moist. For an easy dinner, prep this recipe ahead of time by trimming the asparagus and seasoning the chicken breasts, then finish cooking when ready. Serving it with a side of roasted potatoes or a fresh green salad makes for a balanced, satisfying meal. This recipe is also great for meal prepping, as the flavors intensify after a day in the fridge. I highly recommend giving this a try if you want a quick but impressive dinner that combines protein and veggies in one dish.