Asparagus-Stuffed Chicken

Few things go together as well as chicken and asparagus, so we thought, “Why keep them apart at all?!” Instead, we’re stuffing that asparagus into some chicken breasts – along with some provolone cheese and spices – for a dish that’s a whole meal in and of itself.

Source: Asparagus-Stuffed Chicken by TipHero

Asparagus-Stuffed Chicken
Prep: 10 Mins | Total: 30 Mins
Serves: 3 servings
Difficulty: Easy
Ingredients
3 Boneless Skinless Chicken Breasts (about 1 1/2 pounds )
To taste Kosher Salt
To taste Ground Black Pepper
1 Tablespoon Lemon Zest (Zest of 1 Lemon)
9-12 stalks Fresh Asparagus (depends on how large the stalks of asparagus are)
3/4 Cup Shredded Provolone Cheese (Can substitute with sliced provolone ( 3-6 slices depending on thickness) )
1 1/2 Teaspoons Paprika (Can substitute with smoked paprika)
1 Tablespoon Chopped Fresh Rosemary (Can substitute with 1 teaspoon of dried rosemary)
1 Tablespoon Chopped Fresh Thyme (Can substitute with 1 teaspoon of dried thyme)
2 Tablespoons Unsalted Butter
3 Tablespoons Lemon Juice (Optional) (juice of 1 lemon)
Directions
Preheat oven to 400F/200C
Butterfly the chicken breast in half, length-wise, leaving it intact on one side to create a pocket for stuffing. Season the inside of the chicken breast with salt, pepper, and lemon zest. Add 3-4 stalks of asparagus and the provolone cheese in the center of each chicken breast and fold over, to enclose the filling.
Season the outside of the chicken breast with salt, pepper, paprika, and herbs. Rub the seasoning into the chicken breast and set aside.
Heat a large, oven safe pan over medium heat and add the butter. Once hot, sear the chicken until golden brown, about 3 to 5 minutes on each side. Cover the pan with foil, place in the oven, and bake until the chicken is cooked through, about 15-20 minutes. Remove from the oven and allow rest for about a few minutes before serving. If desired, add lemon juice to the chicken juices in the pan and serve as a sauce.
Chef Tips
If you do not have an oven safe pan, transfer chicken breast to a baking dish, after searing, and cover with foil before baking.

Of course, that doesn’t stop us from adding some additional sides— and it shouldn’t stop you, either! Make it a feast and serve up this Asparagus-Stuffed Chicken with roasted potatoes and cherry tomatoes, like we did, or with your favorite chicken-complementing veggie sides.

We first sear the stuffed chicken quickly to seal in that flavor and give it a perfect golden-brown color. Then it goes into the oven for a quick roast for perfectly-cooked, juicy meat, melty cheese, and lovely asparagus. Use a oven-safe pan to cut down on dishes, or transfer to a baking dish after searing if your pans won’t survive your oven.

Don’t be scared, either; this dish is surely impressive, but it’s also totally easy. (It’s ready in only 30 minutes, after all!) You can also make it easier on yourself by securing your stuffed chicken with toothpicks before you sear. Just remember to take them out before you eat!

Here at TipHero, we are ALL about the stuffed chicken. So after you make our Asparagus-Stuffed Chicken, try one of these: