Juicy chicken breasts stuffed with tender asparagus, creamy mozzarella, and savory sun-dried tomatoes, then seared to golden perfection and baked until tender. This elegant yet easy entrée is perfect for weeknight dinners or special occasions.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 4 skinless, boneless chicken breasts (about 1½ pounds)
- 1 teaspoon Igotchu Italian Seasoning
- 1 teaspoon Igotchu Garlic Lovers Seasoning
- ½ teaspoon Igotchu Himalayan Salt & Pepper Seasoning, or to taste
- 12 asparagus spears, trimmed
- 1 ounce sun-dried tomatoes, chopped
- 4 slices mozzarella cheese
- 1 tablespoon olive oil
- Toothpicks, for securing the chicken
Instructions
- Preheat the oven to 400°F.
- Place the chicken breasts on a cutting board. Season both sides with the Igotchu Italian Seasoning, Igotchu Garlic Lovers Seasoning, smoked paprika, and Igotchu Himalayan Salt & Pepper Seasoning.
- Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast, being careful not to slice all the way through.
- Place 3 asparagus spears and a few pieces of chopped sun-dried tomatoes onto each slice of mozzarella. Roll the cheese around the filling to help hold everything together.
- Insert one mozzarella roll into each chicken breast pocket and secure the opening with toothpicks.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3–5 minutes per side until golden brown.
- Transfer the skillet to the preheated oven (or place the chicken in a baking dish if needed). Bake for 15–20 minutes, or until the internal temperature reaches 165°F.
- Remove the toothpicks before serving. Spoon the pan juices over the chicken and garnish as desired.
Tips
- Spread a thin layer of garlic herb cream cheese or pesto inside each chicken breast before stuffing for even more flavor.
- Sprinkle with grated Parmesan during the last few minutes of baking for a delicious golden crust.
- Serve with garlic mashed potatoes, roasted baby potatoes, buttered rice, roasted vegetables, steamed green beans, or a crisp Caesar salad.
- Allow the chicken to rest for 5 minutes before slicing to keep it juicy and flavorful.
