Mediterranean-Inspired Stuffed Chicken Breast with Asparagus
Elevate your culinary experience with this Greek Stuffed Chicken Breast, a masterpiece featuring the vibrant flavors of sun-dried tomatoes, fresh mozzarella, and asparagus, all enveloped in tender chicken. Follow this expertly crafted recipe to bring a taste of the Mediterranean to your dining table.
Ingredients:
- 4 Boneless, skinless chicken breasts
- Olive Oil
- 1 tsp Italian seasoning mix
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- ½ tsp Salt
- ¼ tsp Cracked Pepper
- 1 Tbsp Lemon zest
- 3 tsp Garlic – minced and divided (2 tsp and 1 tsp)
- ⅛ tsp Red pepper/chili flakes – optional
- 12 Asparagus stalks – ends trimmed
- 1 oz Sun-dried Tomatoes – chopped
- 4 slices Fresh Mozzarella Cheese
- 2-3 Tbsp Fresh lemon juice
- 2 Tbsp Butter
Directions:
- Preheat the oven to 400°F.
- In a small bowl, combine Italian seasoning, garlic powder, paprika, salt, and pepper.
- Place each chicken breast on a clean chopping board and carefully cut a pocket on the underside, about ¾ of the way through (be cautious not to cut all the way).
- Pat each chicken breast dry with a paper towel.
- Lightly coat each chicken breast with olive oil and sprinkle the herb and spice mixture on all sides, including inside the pocket of each piece.
- Add lemon zest and 2 tsp minced garlic into the pockets of each chicken breast.
- Toss asparagus with 2 tsp olive oil, 1 tsp minced garlic, and red pepper flakes (if using).
- Fill each chicken pocket with 3 sprigs of asparagus, sun-dried tomatoes, and a slice of fresh mozzarella. Secure each pocket with 2-3 toothpicks.
- Heat 1-2 Tbsp olive oil in a large cast-iron skillet (or oven-proof skillet) over medium-high heat.
- Sear the chicken until golden brown on each side (about 5 minutes per side, but it may take longer).
- Remove from heat, pour lemon juice and 1 tsp minced garlic into the skillet, then cover with a lid or foil.
- Place the skillet in the preheated oven (ensure it’s oven-proof if not cast iron).
- Bake for 10-15 minutes covered, then uncover and bake for an additional 5 minutes. Use a meat thermometer to verify the internal temperature reaches 165°F.
- Remove from the oven, cover, and let it rest for 5-10 minutes. Remember to remove toothpicks before serving.
- Spoon some of the pan juices over the chicken when serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Calories: 330 kcal | Servings: 4 servings