Mediterranean-Inspired Stuffed Chicken Breast with Asparagus





Mediterranean-Inspired Stuffed Chicken Breast with Asparagus

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:

  1. Preheat the oven to 400°F.
  2. In a small bowl, combine Italian seasoning, garlic powder, paprika, salt, and pepper.
  3. 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).
  4. Pat each chicken breast dry with a paper towel.
  5. 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.
  6. Add lemon zest and 2 tsp minced garlic into the pockets of each chicken breast.
  7. Toss asparagus with 2 tsp olive oil, 1 tsp minced garlic, and red pepper flakes (if using).
  8. 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.
  9. Heat 1-2 Tbsp olive oil in a large cast-iron skillet (or oven-proof skillet) over medium-high heat.
  10. Sear the chicken until golden brown on each side (about 5 minutes per side, but it may take longer).
  11. Remove from heat, pour lemon juice and 1 tsp minced garlic into the skillet, then cover with a lid or foil.
  12. Place the skillet in the preheated oven (ensure it’s oven-proof if not cast iron).
  13. 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.
  14. Remove from the oven, cover, and let it rest for 5-10 minutes. Remember to remove toothpicks before serving.
  15. 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

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