Cheesy Asparagus Stuffed Chicken Breast is the BEST Stuffed Chicken Recipe we have ever made! Tender fowl loaded with kinds of cheese (goat cheese and mozzarella) and asparagus just can’t be overwhelmed. The taste is out of this global! Chicken and Asparagus for the win.
- 4 large boneless skinless chicken breasts
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 4 tablespoons goat cheese
- 16 stalks asparagus firm ends cut off
- 4 slices mozzarella cheese
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 12 toothpicks
Preheat oven to 425 degrees F.
Season both each chicken breast with salt and pepper to taste and then garlic powder and paprika.
Cut each chicken breast in half lengthwise. Be careful not to cut all the way through. You’re just making a place to put the cheese and asparagus.
Spread 1 tablespoon goat cheese into the inside of each chicken breast pocket.
Top with 4 stalks asparagus (sprinkle lightly with salt and pepper), and then top with the mozzarella. You might need to fold the mozzarella to make sure not too much is sticking out (it will stick to the pan if so).
Secure each chicken breast closed with 3 toothpicks, taking care that they’re as flat as possible so that the chicken will sear fully.
Heat a large (oven safe) skillet over medium-high heat. Add the olive oil and coat the pan. Watch for it to start to glisten. Once glistening, stir in the balsamic vinegar.
Sear the chicken breasts 3-4 minutes per side, being careful to move them around in the oil so they don’t burn, stick. Flip carefully.
Place the skillet in the oven and bake for 15-20 minutes or until the internal temp on the chicken reaches 165F.
Serve and enjoy!