Easy to make chicken recipe stuffed with asparagus, cheese, and sun-dried tomatoes.4.73 from 154 votes Print Pin RateCourse: Main CourseCuisine: American Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes Servings: 4 Calories: 277kcal Author

Ingredients

  • 4 Skinless boneless chicken breasts about 1 1/2 lb.
  • 1 Tsp Italian seasoning mix
  • 1 Tsp Garlic Powder
  • 1 Tsp Smoked Paprika
  • Sea salt and pepper
  • 12 Asparagus stalks end trimmed
  • 1 oz Sun-dried Tomatoes chopped
  • 4 slices Mozzarella Cheese
  • 1 Tbsp Olive Oil

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Instructions

  • Preheat your oven to 400 F.
  • Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
  • Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.
  • Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.
  • Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat.
  • Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
  • Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy

Notes

  • Cheese: you may sub the Mozzarella cheese with another cheese like provolone.
  • Asparagus: Use another veggie like broccoli
  • Oil: any oil of choice will work

Nutritional facts

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

Nutrition.

Calories: 277kcal
Carbohydrates: 7g 
Protein: 33g 
Fat: 13g 
Saturated Fat: 5g 
Cholesterol: 95mg 
Sodium: 328mg 
Potassium: 800mg 
Fiber: 2g 
Sugar: 4g 
Vitamin A: 895IU 
Vitamin C: 6.8mg 
Calcium: 168mg 
Iron: 2.3mg