Simple Asparagus-Stuffed Chicken Breast Recipe :- Recipe for Asparagus Stuffed Chicken Breasts: Stuff chicken breasts with mozzarella cheese, sun-dried tomatoes, and asparagus before baking them. Garlic powder, paprika, and an Italian spice blend season this succulent, juicy, and keto-friendly chicken breast. asparagus-stuffed chicken breast This low-carb asparagus-stuffed chicken recipe only requires a few ingredients, so dinner will be ready quickly.
Simple Asparagus-Stuffed Chicken Breast Recipe
Are you sick of plain chicken breasts? Give your chicken meal a twist by stuffing it with cheese and your preferred vegetables. You may use some of your favourite side dish ideas, roast some vegetables to go with it, or just eat the filled chicken as is. Towards the end, we’ll tag a couple side dishes to go with this. They will also taste fantastic served over quinoa or brown rice.
Ingredients
- 4 Skinless boneless chicken breasts, about 1 1/2 lb.
- 1 Tsp Italian seasoning mix
- 1 Tsp Garlic Powder
- 1 Tsp Smoked Paprika
- Sea salt and pepper
- 12 Asparagus stalks, end trimmed
- 1 oz Sun-dried Tomatoes, chopped
- 4 slices Mozzarella Cheese
- 1 Tbsp Olive Oil
Instructions
Set the oven’s temperature to 400°F. Transfer the chicken to a sanitised cutting board and season with salt, pepper, paprika, garlic powder, and Italian seasoning. Cut each one lengthwise so that the pockets are formed. Take care not to slice through completely.
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Place three asparagus sprigs and a few sun-dried tomato slices within a slice of mozzarella, then roll it to enclose them. Pack it inside the chicken breasts.
Use a toothpick to close the pocket. In a large cast-iron skillet, heat the oil over medium-high heat.
Add the chicken and fry it for three to five minutes on each side, or until it is attractively golden brown.
Bake the chicken for 15 to 20 minutes, or until the insides are no longer pink, and it is cooked through. Have fun!
Nutrition
- CALORIES: 277KCAL
- CARBOHYDRATES: 7G
- PROTEIN: 33G
- FAT: 13G
- SATURATED FAT: 5G
- CHOLESTEROL: 95MG
- SODIUM: 328MG
- POTASSIUM: 800MG
- FIBER: 2G
- SUGAR: 4G
- VITAMIN A: 895IU
- VITAMIN C: 6.8MG
- CALCIUM: 168MG
- IRON: 2.3MG
Notes
Cheese: Provolone or another type of cheese can be substituted for the mozzarella. Broccoli: Use another vegetable instead of asparagus. Oil: any type of oil will do the job
