Asparagus Stuffed Chicken Breast
Asparagus Stuffed Chicken Breast Recipe: Baked chicken breasts with asparagus, sun-dried tomatoes, and mozzarella cheese. Tender, juicy, keto-friendly chicken breast seasoned with garlic powder, paprika, and Italian seasoning.
Yield: 4
Materials
- 4 boneless skinless chicken breasts
- 12 asparagus spears trimmed
- 1 cup mozzarella cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Lay each chicken breast between two sheets of plastic wrap and gently pound them to an even thickness.
- Season each chicken breast with garlic powder, paprika, salt, and pepper on both sides.
- Place 3 asparagus spears and a generous sprinkle of mozzarella cheese on one end of each chicken breast.
- Roll up the chicken breast, securing the filling inside with toothpicks or kitchen twine.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the stuffed chicken breasts for about 2 minutes on each side until they turn golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
- Garnish with freshly chopped parsley before serving.