It’s delicious, tasty, and easy to prepare chicken! Chicken breasts can easily dry out so I love finding a recipe that makes the perfect chicken. This is a favorite recipe of mine. I make it for my family as well as when I have guests over. The presentation is stunning, and the chicken flavor is the highlight. This dish has only received compliments!
It is amazing how the flavors blend together. Although it looks complicated, the actual process is very simple. It is very easy to prepare the chicken breasts if you have everything ready for each stage. For more information, see the Notes section!
This dish is great with sauteed zucchini, roasted butternut, and acorn squash. This dish can be paired with so many delicious sides!
Ingredients
4 Boneless skinless chicken breasts
Olive Oil
1 tsp. Italian seasoning mix
1 tsp. Garlic Powder
1 tsp. Smoked Paprika
½ tsp. Salt
¼ tsp. Cracked Pepper
1 Tbsp. Lemon zest
3 tsp. garlic – minced and divided (2 tsp. and 1 tsp.)
⅛ tsp. red pepper/chili flakes – optional
12 Asparagus stalks – ends trimmed
1 oz. Sun-dried Tomatoes – chopped
4 slices of Fresh Mozzarella Cheese
2-3 Tbsp. fresh lemon juice
2 Tbsp. butter
Directions
Preheat your oven to 400°F
Make the Chicken
Combine the Italian seasoning, garlic powder, and paprika in a small bowl. Season with salt and pepper.
Place the chicken on a cutting board. Cut a pocket about ¾ of the length. To dry each breast, pat it with a paper towel.
Lightly oil each breast of chicken with olive oil, then sprinkle the herb and spice mixture all over the chicken, including the pockets.
Place the garlic and lemon zest in the pockets of each chicken piece.
Stuff the Chicken
Mix 2 tsp. olive oil into the asparagus. Olive oil, 2 Tsp. minced garlic and red pepper flakes, if desired.
In each chicken breast’s pocket, place 2 slices of fresh mozzarella and 3 sprigs of asparagus.
Keep 2-3 toothpicks in each pocket.
Sear the chicken
Heat 1 to 2 Tbsp. Olive oil over medium heat in large cast-iron skillet or oven-proof skillet
Once the pan is hot add the chicken to the pan and sear until it turns golden brown. This may take about five minutes, but it could take longer.
Sear the chicken breasts until they are golden brown. Then flip the chicken over and cook the other side.
Turn off the heat. Add the lemon juice and 1 teaspoon of salt to the skillet. Place the minced garlic in a skillet. Cover the skillet with foil or a lid.
Baked Chicken in the Oven.
The skillet should be placed in the oven.
Bake the chicken covered for 15-20 minutes, then take off the foil or lid and bake for another 5 minutes.
Cover the skillet and allow it to rest for 5-10 mins.
Before you serve, make sure to take out the toothpicks.
When serving, drizzle a bit of the pan juices on top of the chicken.
Enjoy!
Notes
* Swiss-Gruyere or Provolone cheeses are excellent and delicious.
CUTTING BREAST FOR STUFFING – Place the chicken breast flat, with the underside facing up. Use one hand to stabilize the chicken breast. Use a sharp knife to carefully cut a lengthwise slice starting at the middle of the breast. Keep your fingers away from the knife, and don’t press too hard on the chicken breast. If the cut is not perfect, the cheese will melt from the pocket. If the cheese is accidentally cut through, you should pinch the meat together. Then use toothpicks and a pair of scissors to close the gap as tightly as possible.
HOW TO SECURE A STuffed CHICKEN BREAST We found that using 2-3 toothpicks to secure the chicken’s edges to seal it is the best and most efficient way to seal the bird. This will ensure that the stuffing doesn’t drip out of the chicken as it cooks.
* COOKED STuffed CHICKEN BREAST You can freeze the leftover cooked stuffed chicken breasts for up to three months. Wrap the chicken breasts in plastic wrap, then place them in a bag or container that is airtight.
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