Asparagus Stuffed Chicken Breasts
Asparagus Stuffed Chicken Breasts! Tender and juicy oven-baked chicken breast stuffed with cream cheese, asparagus, and parmesan cheese. This chicken breast recipe is a winner and I am sure you will love it too. Let me show you how to make it with my step-by-step guide.
Equipment
- cast iron
Ingredients
- 4 Boneless skinless chicken breast
- 12 asparagus spears
- 150 g cream cheese I used garlic and herb cream cheese
- ½ cup parmesan cheese
- ½ Tablespoon smoked paprika
- 1 teaspoon garlic granules
- 2 Tablespoons olive oil
- Salt and ground black pepper to taste
Instructions
- Pat the chicken breasts dry with a kitchen paper towel. Place it on a chopping board or a flat plate, using a sharp knife, create a pocket in the chicken breast lengthwise, make sure not to cut it all the way through
- Clean the asparagus and cut off the end (woody part) about an inch off.
- Season each chicken with salt, black pepper, paprika, garlic granules all over thoroughly.
- To a small bowl, add grated parmesan cheese, cream cheese, and mix to combine.
- Spoon about 1½Tablespoon of the cheese filling in the pocket, add 3 asparagus spears, and secure the ends of the pocket with toothpicks to stop the filling from spilling.
- Place a cast iron on medium heat, add olive oil, and heat until hot. Carefully add the chicken breast to the cast iron and sear on each side for about 3 minutes or until slightly golden brown. This process will build up the flavor of the chicken and give it a nice golden finish.
- Remove it from the heat and place the pan in the oven. Bake the stuffed chicken for 15-20 minutes or until the internal temperature registers 165F/73C. Remove it from the oven and rest for about 3-5 minutes for the juice to redistribute back into the chicken breast. Serve and enjoy.PS: remove the toothpick before serving
Notes
Storage instructions
Fridge: store in an airtight container for 3-4 days.
Freezer: store cooked and cooled stuffed chicken breast in a freezer-safe, sealable bag or an airtight container for up to 3 months. Thaw overnight in the fridge before use.
Tips
- Pound the chicken to similar sizes for even cooking.
- Always rest the cooked chicken for at least 5 minutes before cutting into it or serving, this will ensure that the juices redistribute back into the chicken.
- Remember to use toothpicks to secure the stuffed chicken breast so that the filling does not fall out.
- Do not overcook or undercook your stuffed chicken breast, keep an eye on it while it cooks, especially if you are cooking in the oven as oven temperatures may vary slightly. This cooking time is based on roughly 400F/200C. Use a meat thermometer to check the internal temperature of your stuffed chicken breast.
- You can freeze the leftover stuffed chicken and use it next time you need a quick dinner.
Nutrition
Calories: 382kcalCarbohydrates: 5gProtein: 32gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 122mgSodium: 454mgPotassium: 607mgFiber: 1gSugar: 2gVitamin A: 1429IUVitamin C: 4mgCalcium: 205mgIron: 2mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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