Asparagus & Sun-Dried Tomato Stuffed Chicken
A spring and summer weather recipe featuring earthy asparagus, fresh mozzarella, sun-dried tomatoes and fresh basil.
Recipe source: Michigan Asparagus
Recipe source: Michigan Asparagus
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Asparagus & Sun-Dried Tomato Stuffed Chicken
0
Servings4
Cook Time25 Minutes
Ingredients
4 boneless, skinless chicken breasts
½ tablespoon L&B Italian Seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
Black pepper, to taste
8 ounces fresh mozzarella cheese, sliced
½ cup sun-dried tomato halves with Italian herbs
12 asparagus spears, woody ends trimmed
2 tablespoons avocado oil
1 lemon, sliced
Fresh basil, rough chopped, for serving
Directions
- Heat oven to 400 F. Place the chicken on a flat surface and slice it lengthwise down the middle to create a pocket.
- Season the chicken on both sides with the Italian seasoning, garlic powder, paprika, salt and pepper, to taste.
- Stuff the chicken with the mozzarella, sun-dried tomatoes and asparagus spears.
- Heat the avocado oil in a large oven-safe pan over medium-high heat.
- Place the chicken in the pan and sear on the first side for 3 to 4 minutes. Then, flip and sear on the second side for 3 to 4 minutes.
- Place the lemon slices on top of the chicken and bake for 15 minutes or until the chicken reaches an internal temperature of 165 F.
- Remove the chicken from the oven and baste it with the juices from the bottom of the pan. Top with fresh basil and serve.
0 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
$12.41 avg/ea$8.99/lb
L&B Italian Seasoning, 0.7 Ounce
Deal
$5.49 was $6.19$7.84/oz
L&B Garlic Powder, 2.4 Ounce
Deal
$6.59 was $7.59$2.75/oz
L&B Sweet California Paprika, 2.1 Ounce
Deal
$5.49 was $6.19$2.61/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
BelGioioso Sliced Fresh Mozzarella Cheese Log, 8 Ounce
$4.99$0.62/oz
Bella Sun Luci Sun Dried Tomato Halves with Italian Herbs, 8.5 Ounce
$7.49$0.88/oz
Fresh Green Asparagus, 1.25 Pound
$8.74 avg/ea$6.99/lb
L&B 100% Pure Avocado Oil, 16.9 Ounce
$10.99$0.65/oz
Fancy Large Lemons, 0.5 Pound
$1.00 avg/ea$1.99/lb
BelGioioso Ciliegine Fresh Mozzarella Cheese with Fresh Basil and Garlic in Oil, 12 Ounce
$7.99$0.67/oz
Directions
- Heat oven to 400 F. Place the chicken on a flat surface and slice it lengthwise down the middle to create a pocket.
- Season the chicken on both sides with the Italian seasoning, garlic powder, paprika, salt and pepper, to taste.
- Stuff the chicken with the mozzarella, sun-dried tomatoes and asparagus spears.
- Heat the avocado oil in a large oven-safe pan over medium-high heat.
- Place the chicken in the pan and sear on the first side for 3 to 4 minutes. Then, flip and sear on the second side for 3 to 4 minutes.
- Place the lemon slices on top of the chicken and bake for 15 minutes or until the chicken reaches an internal temperature of 165 F.
- Remove the chicken from the oven and baste it with the juices from the bottom of the pan. Top with fresh basil and serve.