Description
This Asparagus Stuffed Chicken Breast recipe features tender chicken breasts filled with flavorful asparagus bundles wrapped in prosciutto and provolone cheese, then baked to perfection. It’s a delightful and elegant dish that’s easy to prepare and perfect for a healthy dinner or special occasion.
Ingredients
Units
Scale
Asparagus
- 1 pound (454 g) asparagus, about 20 spears
Seasonings & Oil
- 3 tablespoons (30 ml) olive oil, divided
- 1 1/4 teaspoon (8 g) kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon garlic powder
Wraps & Cheese
- 2 ounces prosciutto, 4 slices
- 4 slices provolone cheese, or mozzarella, room temperature
Chicken
- 4 (1.4 kg) boneless skinless chicken breasts, about 2 1/2 to 3 pounds total
Instructions
- Preheat the Oven: Set the oven rack to the lower-middle position and preheat the oven to 375ºF (191ºC).
- Prepare the Asparagus: Wash and thoroughly dry the asparagus. Trim off the tough fibrous ends, leaving about 7 inches of spear. Toss the asparagus with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, Italian seasoning, and garlic powder until evenly coated.
- Wrap the Asparagus: Divide the seasoned asparagus into 4 bundles, about 5 spears each. Tightly wrap a slice of prosciutto and a slice of provolone around each bundle center. Set aside.
- Prepare the Chicken: Butterfly each chicken breast lengthwise, cutting almost through but leaving a ½-inch hinge so it opens like a book. Repeat with all breasts.
- Season the Chicken: Mix 1 teaspoon salt and ½ teaspoon black pepper in a small bowl. Season both sides of each chicken breast evenly.
- Stuff the Chicken: Place one asparagus bundle inside each butterflied chicken. Close the chicken over the filling and secure with toothpicks.
- Sear the Chicken: Heat a large ovenproof skillet over medium heat. Add 2 tablespoons olive oil. Sear the chicken presentation-side down for about 5 minutes until golden brown; flip and cook for an additional 3 minutes.
- Bake: Transfer the skillet to the preheated oven. Bake for 10-15 minutes until the internal temperature reaches 160-165ºF (71-74ºC) and the chicken is cooked through.
- Rest and Serve: Rest the cooked chicken for 5 minutes, then remove toothpicks and serve hot. Garnish as desired.
Notes
- Storing: Cool completely and store in an airtight container for up to 5 days.
- Reheating: Reheat in the microwave in 30-second intervals until hot.
- Make Ahead: Prepare stuffed chicken and refrigerate for up to 2 days before cooking.
- Baking-Only Option: Bake the stuffed chicken on a greased, foil-lined sheet pan at 425ºF (218ºC) for 20-25 minutes for a quicker method.
Nutrition
- Serving Size: 1 chicken breast with asparagus
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 1092 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 95 mg
