Asparagus Stuffed Chicken
Chicken breasts stuffed with asparagus and mozzarella, seared golden and finished in the oven. Simple and high in protein.
- prep
- 10 min
- cook
- 30 min
- total
- 40 min
- serves
- 4
- level
- easy
Chicken breasts cut into pockets, filled with asparagus spears and mozzarella, then seared and baked. It makes an impressive plate from four main ingredients and one skillet.
The pocket is the only real technique here. Slice along the side of each breast without cutting through, and use toothpicks if the filling wants out. The sear builds color, and the oven finishes the cooking gently.
method
Preheat the oven to 375°F (190°C).
Cut a pocket into each chicken breast by slicing along the side. Be careful not to cut all the way through.
Season the chicken inside and out with salt, pepper and any extra seasonings you like.
Stuff each breast with a few asparagus spears and a generous amount of mozzarella. Close the pockets and secure them with toothpicks if needed.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until golden brown.
Transfer the skillet to the oven and bake for 20 minutes, until the chicken is cooked through and the cheese has melted.
Remove the toothpicks, let the chicken rest for a few minutes and serve.
chef's tips
- Use a sharp knife and press down flat on the breast while you cut the pocket. You get an even slice and keep your fingers safe.
- Count the toothpicks going in so you can count them coming out.
- An oven-safe skillet saves a dish. Sear and bake in the same pan.