Creamy Asparagus Stuffed Chicken Breast
This Creamy Asparagus Stuffed Chicken recipe is a delicious way to take ordinary boneless skinless chicken breasts to the next level.
Servings 4
Calories 470kcal
Ingredients
- 1 bunch of asparagus
- 2 pounds chicken breast depending on size 3-4 breast
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 ounce goat cheese plain or herbed
- 1 cup shredded mozzarella cheese
- Extra salt & pepper to taste
- Olive oil
- Toothpicks
Instructions
- Preheat oven to 425 degrees fahrenheit. Cut ends off the stalks of asparagus. Carefully butterfly the boneless chicken breasts lengthwise without cutting all the way through.
- Combine goat cheese and mozzarella. Divide the cheese mixture evenly between each chicken breast, place on one side of the butterflied chicken breast. Sprinkle with a pinch of salt and pepper.
- Place handful of asparagus stalks on top of cheese.
- Mix together garlic powder, paprika, dried parsley, salt and pepper in a small bowl.
- Fold chicken breast over the top, secure with toothpicks. Season the chicken breasts with your seasoning.
- Bake for 35 minutes or until internal temperature reaches 165 degrees. Remove toothpicks before serving.
Nutrition
Calories: 470kcal | Carbohydrates: 6g | Protein: 42g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 240mg | Sodium: 1502mg | Potassium: 1366mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1711IU | Vitamin C: 8mg | Calcium: 283mg | Iron: 4mg