One-Pan Asparagus Stuffed Chicken
Asparagus stuffed chicken breasts are filled with cream cheese, mozzarella, and asparagus. The chicken is seasoned with garlic, onion, paprika, and cayenne pepper and then pan-fried on the stove and baked in the oven.
Ingredients
- 5 Boneless Skinless Chicken Breasts
- 3 Strips of Bacon or Bacon Bits
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- ½ teaspoon Cayenne Pepper
- ¼ teaspoon Black Pepper
- 15-20 Thin Pieces of Asparagus trimmed of woody ends
- 1 to 1 ½ cups Shredded Mozzarella Cheese
- 5 tablespoons Cream Cheese
- 2 tablespoons Olive Oil
- Toothpicks
Instructions
- Begin by cooking the bacon over medium-high heat in a large oven-safe pan (like a cast-iron skillet or stainless steel frying pan that is oven-safe) until browned, about 5-7 minutes. Drain the pan and set aside. Allow bacon to cool, then crumble and mix in a bowl with the cream cheese.
- In a bowl, combine all seasonings. Pat chicken breasts dry. Rub dry seasonings onto each chicken breast. Butterfly each chicken breast by cutting on the long edge of each, being careful not to cut through the other side.
- Spread 1 tablespoon of cream cheese mixture into the inside of each chicken breast, place 3-4 pieces of asparagus inside, and sprinkle mozzarella on top. Carefully close each chicken breast and place toothpicks to hold close.
- Preheat oven to 425 degrees Fahrenheit.
- Add 1 tablespoon of olive oil to the same pan used to cook the bacon and heat over medium-high heat on the stovetop. Once hot, add stuffed chicken and brown for 3-4 minutes on each side then place in the oven for 15 minutes.
Notes
May need to work in batches for pan-frying on the stovetop depending on the availability of an oven-safe pan.
May also use a baking sheet to cook all the chicken in the oven at the same time if needed.
How to Trim Asparagus Wood Ends:
Snap Method
To snap the asparagus, hold the spear between your thumb and index finger with both hands and bow it until it snaps. The theory is that it will break naturally in the place where the woody end stops. Many swear by the snap method. It's quick and easy.
Some chefs have tested it and state it removes too much of the good part of the asparagus we like to eat.
Cut and Peel Method
The other way to go about trimming the woody end is by lining up all of the asparagus spears in a row and cutting with a knife where the green begins to fade to white.
If you have more white remaining on the outside, use a vegetable peeler to remove the white, which can have a bitter taste and also tends to be a stringy bite.
Nutrition
Calories: 352kcalCarbohydrates: 5gProtein: 36gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 113mgSodium: 934mgPotassium: 605mgFiber: 1gSugar: 2gVitamin A: 871IUVitamin C: 6mgCalcium: 300mgIron: 2mg