Description
Juicy chicken breasts stuffed with asparagus, mozzarella, and sun-dried tomatoes, then baked to perfection. A simple and elegant dinner ready in about 30 minutes.
Ingredients
- 4 boneless skinless chicken breasts, about 1½ pounds total
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 12 asparagus stalks, trimmed
- 1 ounce sun-dried tomatoes, chopped
- 4 slices mozzarella cheese
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F.
- Place chicken breasts on a clean cutting board. Sprinkle both sides with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Carefully slice each chicken breast lengthwise to create a pocket, being careful not to cut all the way through.
- Lay a slice of mozzarella flat and place 3 asparagus stalks and a few sun-dried tomato pieces on top. Roll up the cheese to hold them together.
- Stuff each chicken breast with the mozzarella roll and secure the opening with 2 to 3 toothpicks.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 5 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove from the oven, discard toothpicks, and rest for 3 minutes before serving.
Notes
- Resting the chicken for 3 minutes before cutting helps keep the juices inside.
- Use fresh mozzarella for the best melt.
- Ensure toothpicks are visible before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American