Asparagus-stuffed Chicken Breasts
Succulent chicken breasts are filled with fresh asparagus, sun-dried tomatoes, and melted mozzarella, then seasoned with garlic, lemon, and herbs. This flavorful entrée is pan-seared and oven-baked to perfection for an elegant, satisfying meal.
4 Servings
Ingredients
- 4 boneless skinless chicken breasts
- 12 asparagus stalks trimmed
- 1 ounce sun-dried tomatoes chopped
- 4 slices mozzarella cheese
- 1 teaspoon Italian seasoning
- 3 teaspoons minced garlic divided
- 1/8 teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon lemon zest
- 2 –3 tablespoons lemon juice
- Olive oil for drizzling and cooking
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Preheat the Oven:
- Set the oven to 400°F (200°C).
Prepare the Chicken:
- Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, taking care not to cut all the way through.
Season the Chicken:
- In a small bowl, combine the Italian seasoning, garlic powder, paprika, salt, and black pepper. Drizzle each chicken breast with olive oil, then rub the seasoning mixture onto the surface. Add 1 teaspoon of minced garlic and lemon zest on top.
Prepare the Filling:
- In a separate bowl, combine the asparagus spears with 1 tablespoon of olive oil, the remaining minced garlic, and red pepper flakes.
Stuff the Chicken:
- Into each chicken pocket, place three asparagus spears, 1/4 of the chopped sun-dried tomatoes, and one slice of mozzarella cheese. If necessary, secure the openings with toothpicks.
Sear the Chicken:
- In an oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear each stuffed chicken breast for approximately 4 to 5 minutes per side, or until golden brown.
Add Lemon and Butter:
- Reduce heat slightly, add the butter to the skillet and pour in the lemon juice. Spoon the melted butter-lemon mixture over the chicken.
Bake:
- Transfer the skillet to the preheated oven. Bake uncovered for 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is fully melted.
Rest and Serve:
- Allow the chicken to rest for 5 minutes before serving. Remove toothpicks before plating.
Notes
To ensure this dish is gluten-free, confirm that your sun-dried tomatoes and mozzarella are labeled gluten-free. Additionally, avoid any seasoning blends with hidden gluten (such as anti-caking agents or additives). No flour or breading is used in the recipe, making it naturally gluten-free with mindful ingredient selection.