How to make Asparagus Stuffed Chicken Breast

Asparagus Stuffed Chicken with Amol Processed Cheese

Preparation

  • Prep: 30 mins
  • Cook: 40 mins
  • Total: 70 mins
  • Yield: 4 servings
  • Cooking Method: Baking
  • Recipe Cuisine: American

Ingredients

  • 4 large boneless skinless chicken breasts
  • 4 slices Mozzarella cheese
  • 1/2 cupAmol Processed Cheese (Low fat)
  • salt to taste
  • black pepper to taste
  • 1 teaspoongarlic powder
  • 1 tablespoonolive oil
  • 1/2 cupall-purpose flour
  • 1 tablespoonbalsamic vinegar
  • 16asparagus stalks
  • 1tablespoonlemon zest
  • 1 teaspoonsmoked paprika
  • 12toothpick
The cheesy asparagus stuffed chicken breast is the weeknight dinner dream with a heavenly taste and rich flavor.
Nothing can beat the savory, tender and juicy chicken breast loaded with two types of amazing cheese (Mozzarella and Amol Processed Cheese) and fresh asparagus.
If you are a foodie and enjoy chicken and cheese mixture, you will love this mouthwatering recipe.

The Best Asparagus Stuffed Chicken Breast Recipe
This is a one-pan recipe for a delicious, quick, and convenient food. To prepare this incredible meal, you just need a few ingredients, like chicken breasts and Amol processed cheese; the rest is done in a blink of an eye. It is simple and ready before you know it.
This is a lovely food for your family, friends, and even elegant dinner parties. It is filling, healthy, and nourishing with a classy, attractive look.

Instructions

Step 1

First preheat the oven to 400 ºF (200ºC).

Step 2

On a chopping board, trim and cut off the stem of the asparagus Stalks. With a sharp knife, cut each of the chicken breasts lengthwise to create pockets.
Do not cut all the way through. All you need is a place to put the asparagus and cheeses. Then start to season the chicken breasts inside with salt, black pepper, lemon zest, garlic powder, and smoked paprika.

Step 3

Now spread two tablespoons of Amol processed cheese (low fat) into the inside of each chicken breast pocket.

Step 4

Then top each piece with four asparagus stalks, sprinkle with some salt and pepper, and place one slice of mozzarella cheese on top. You might need to arrange the filling in a way that there isn’t much sticking out of the chicken pocket.

Use small pieces of the toothpick to press the edges together. Try to fix it as flat as you can so that the chicken cooks thoroughly.

In a medium bowl, mix the spices (salt, black pepper, smoked paprika, garlic powder, and lemon zest) with flour.

Slightly dredge the folded chicken breasts with an all-purpose flour mixture, and shake the excess off completely.

Step 5

Heat a large skillet over the medium heat, add in the olive oil and coat the pan. Once glistening, stir in the balsamic vinegar.

Step 6

Sear the chicken pockets 4-5 minutes per side. Make sure you constantly flip them to avoid burning and sticking. You want the chicken breasts golden brown and tender.

Step 7

Then put the skillet in the oven and bake for 15-20 minutes; the chicken reaches an internal temperature of 165ºF (74ºC).

Step 8

Serve immediately in a dinner plate, pour the liquid over the meat, and side it with your favorite green salad.

Cooking Notes

You can use some dried tomatoes, fresh sautéed spinach for the filling.

You can swap the mozzarella cheese with fresh parmesan pieces.

Before putting the skillet in the heated oven, make sure your skillet is oven safe.

Using a meat thermometer will help you find out when the chicken is entirely done.

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