Photo: Jen Causey; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
Active time:
15 min.
Total time:
35 min.
Yield
Serves 4 (serving size: 1 chicken breast)

Our Asparagus Stuffed Chicken is tender, herbaceous, and super cheesy. It’s beautiful and will impress any guest, and it’s way easier to make than it looks. The asparagus has a nice bite to it, while the cheesy ooze brings all the other ingredients together, giving this chicken a classic feel. Everything’s easy to find at the store, and the entire dish comes together in just over half an hour. Serve with a microwave rice blend.

How to Make It

Step 1

Preheat oven to 425°F. Place 1 chicken breast at a time in a ziplock plastic bag, and flatten to 1/2-inch thickness, using flat side of a meat mallet.

Step 2

Place flattened chicken breasts on a work surface. Sprinkle evenly with salt, Italian seasoning, pepper, and garlic. Layer 3 provolone slices on top of each (slices will overlap). Top each with 8 asparagus spears in a “bundle.” Roll up, and place, seam side down on a baking sheet lined with parchment paper. Secure with wooden picks. Brush tops of chicken with olive oil.

Step 3

Bake in preheated oven until chicken is cooked through and a thermometer inserted in thickest portion of chicken registers 165°F, 14 to 16 minutes. Remove from oven, and let rest 5 minutes. Remove toothpicks. Serve with lemon wedges.

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