Asparagus-stuffed Chicken Breasts
Savory Asparagus-stuffed Chicken Breasts filled with asparagus, sun-dried tomatoes, mozzarella, garlic, lemon zest, and Italian seasoning.
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Servings: 4
Ingredients
- 4 small boneless skinless chicken breasts
- 12 asparagus stalks trimmed
- 1 oz sun-dried tomatoes chopped
- 1/8 tsp red pepper flakes
- 4 slices mozzarella cheese
- 1 tsp Italian seasoning
- 3 tsp minced garlic divided
- 2 tbsp butter
- 1 tsp garlic powder
- Olive oil as needed
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon zest
- 2 to 3 tbsp lemon juice
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine the Italian seasoning, garlic powder, paprika, salt, and black pepper.
- Using a sharp knife, carefully slice into the side of each chicken breast to create a pocket. Do not cut all the way through the chicken.
- In a separate bowl, combine 1 tbsp olive oil, the trimmed asparagus, 2 tsp minced garlic, and the red pepper flakes.
- Toss until the asparagus is evenly coated.
- Drizzle the chicken breasts lightly with olive oil.
- Season the chicken evenly with the prepared seasoning mixture.
- Rub the remaining 1 tsp minced garlic and the lemon zest over the chicken breasts.
- Place 3 asparagus stalks, one-quarter of the chopped sun-dried tomatoes, and 1 slice of mozzarella cheese inside each chicken breast pocket.
- Secure the openings with toothpicks, if necessary.
- Add 2 tbsp olive oil to an oven-safe skillet over medium-high heat.
- Place the stuffed chicken breasts in the skillet.
- Sear for approximately 5 minutes per side, or until the chicken is golden brown.
- Add the butter to the skillet and allow it to melt.
- Pour the lemon juice into the skillet.
- Transfer the skillet to the preheated oven.
- Bake for 10 to 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Remove the skillet from the oven.
- Allow the chicken to rest for several minutes before serving.
- Remove any toothpicks before serving.
- Serve warm with the lemon butter sauce from the skillet.
Notes
To make these Asparagus-stuffed Chicken Breasts gluten free, confirm that the mozzarella cheese, sun-dried tomatoes, Italian seasoning, garlic powder, paprika, red pepper flakes, and all packaged ingredients are labeled gluten free.
Use plain, unseasoned chicken breasts, as some pre-seasoned or packaged chicken products may contain gluten-based additives.
Serve with gluten-free sides such as mashed potatoes, roasted vegetables, Greek rice made with gluten-free stock, cauliflower mash, or a fresh salad.
Use clean utensils, cookware, cutting boards, and serving plates to prevent gluten cross-contact, especially when preparing this recipe for someone with celiac disease or gluten sensitivity.