Description
This Asparagus Stuffed Chicken Breast features tender chicken fillets stuffed with flavorful asparagus, prosciutto, and cheese, then seared and baked to perfection. A healthy, elegant, and easy-to-make dish that combines savory flavors and crispy textures for a satisfying meal.
Ingredients
Units
Scale
Asparagus
- 1 pound (454 g) asparagus, about 20 spears
Seasonings and Oil
- 3 tablespoons (30 ml) olive oil, divided
- 1 1/4 teaspoon (8 g) kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon garlic powder
Prosciutto and Cheese
- 2 ounces prosciutto, 4 slices
- 4 slices provolone cheese, or mozzarella, room temperature
Chicken
- 4 (1.4 kg) boneless skinless chicken breasts, about 2 1/2 to 3 pounds total
Instructions
- Preheat the Oven: Set your oven rack to the lower-middle position and preheat to 375ºF (191ºC). This ensures even baking and a crispy exterior.
- Prepare the Asparagus: Wash and thoroughly dry the asparagus. Trim off tough fibrous ends to about 7-inch length. Toss evenly with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, Italian seasoning, and garlic powder to season evenly.
- Wrap the Asparagus: Divide the seasoned asparagus into 4 equal bundles. Wrap each bundle tightly with one slice of prosciutto and a slice of provolone cheese, securing the filling.
- Prepare the Chicken: Butterfly each chicken breast by slicing it in half lengthwise, leaving a small uncut portion to keep the halves connected. This creates a pocket for stuffing.
- Season the Chicken: In a small bowl, combine 1 teaspoon salt and ½ teaspoon black pepper. Evenly season each side of the chicken breasts with this mixture.
- Stuff the Chicken: Place one asparagus bundle inside each prepared chicken breast. Secure the opening with toothpicks to hold the filling in place.
- Sear the Chicken: Heat a large ovenproof skillet over medium heat. Add 2 tablespoons olive oil once hot. Place each chicken breast presentation-side down and press lightly to ensure contact with the pan. Cook for approximately 5 minutes until golden brown, then flip and cook for an additional 3 minutes.
- Bake the Chicken: Transfer the skillet to the preheated oven. Bake for 10-15 minutes until the internal temperature reaches 160-165ºF (71-74ºC) and the chicken is no longer pink inside.
- Rest and Serve: Remove from oven, transfer to a plate, and let rest for 5 minutes. Remove toothpicks carefully before serving while still hot.
Notes
- Store leftovers in an airtight container for up to 5 days; reheat in microwave in 30-second intervals.
- To make ahead, assemble the stuffed chicken, cover, and refrigerate for up to 2 days before cooking.
- For a quicker version, skip searing and bake the chicken directly at 425ºF (218ºC) on a greased foil-lined baking sheet for 20-25 minutes.
Nutrition
- Serving Size: 1 chicken breast with stuffing
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 1092 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 95 mg
