🛒 Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts
- 12–16 asparagus spears (trimmed)
- 4 slices mozzarella or provolone
OR ½ cup shredded mozzarella - 2–3 tbsp cream cheese (optional but creamy!)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & black pepper
- 2 tbsp olive oil or butter
- Optional: grated Parmesan, Italian seasoning
🔪 Instructions
1️⃣ Prep the Chicken
- Pat dry.
- Slice a pocket into the side of each breast (don’t cut all the way through).
- Season inside and outside with salt, pepper, garlic powder, and paprika.
2️⃣ Make the Filling
- Lay 3–4 asparagus spears inside each pocket.
- Add cheese (and a little cream cheese if using).
- Close with toothpicks if needed.
3️⃣ Sear for Flavor
- Heat oil in a skillet over medium heat.
- Sear chicken 3–4 minutes per side until golden.
4️⃣ Finish in the Oven
- Transfer skillet to 375°F (190°C) oven.
- Bake 15–20 minutes until internal temp reaches 165°F (74°C).
(If you don’t have an oven-safe skillet, transfer to a baking dish.)
🔥 Pro Tips
- Pound thicker chicken breasts slightly for even cooking.
- Blanch asparagus 1–2 minutes if spears are thick.
- Let chicken rest 5 minutes before slicing (keeps juices inside).
🧄 Optional Flavor Boosts
- Add sun-dried tomatoes
- Wrap in bacon before baking
- Drizzle with lemon butter sauce
- Sprinkle Parmesan on top during last 5 minutes
🥗 Great Side Dishes
- Garlic mashed potatoes
- Roasted baby potatoes
- Caesar salad
- Steamed rice
If you’d like, I can also give you:
- Air fryer version
- Creamy garlic sauce version
- Keto version
- Spinach & asparagus combo stuffing