Asparagus Stuffed Chicken Breast

Instructions

1. Prepare the Chicken:

Preheat your oven to 375°F (190°C).
Place a chicken breast on a cutting board. Using a sharp knife, carefully slice a deep pocket into the thickest side of the breast. Be careful not to cut all the way through to the other side. Repeat with all four breasts.
Pat the chicken breasts dry with a paper towel. This will help the seasoning stick and promote browning.
Season the outside and inside of the pockets generously with salt, pepper, garlic powder, and paprika.

2. Stuff the Chicken:

If using cheese, place one slice inside the pocket of each chicken breast.
Take 3 asparagus spears and trim them so they are about 1 inch shorter than the chicken breast. This makes them easier to stuff.
Insert the asparagus spears into the pocket, tips facing one way and woody ends the other. The cheese will help hold them in place.

3. Secure and Brown:

Secure the opening of each chicken breast with 2-3 toothpicks to prevent the filling from falling out during cooking.
Heat the olive oil in a large, oven-safe skillet over medium-high heat.
Carefully place the chicken breasts in the hot skillet. Sear for 3-4 minutes on one side, until a golden-brown crust forms.

4. Bake:

Flip the chicken breasts over. If desired, pour the chicken broth or white wine into the bottom of the skillet (this will create a delicious pan sauce and keep the chicken moist).
Immediately transfer the entire skillet to the preheated oven.
Bake for 18-22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured at the thickest part.

5. Make a Quick Pan Sauce (Optional):

Carefully remove the hot skillet from the oven (remember the handle is hot!). Transfer the chicken breasts to a plate to rest and tent loosely with foil.
Place the skillet back on the stove over medium heat. Add the butter, minced garlic, and lemon juice. Use a whisk to scrape up all the browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until it slightly thickens.
Remove the toothpicks from the chicken breasts. Spoon the pan sauce over the chicken before serving.

Pound It Out: For more even cooking, you can place the chicken breasts between two pieces of plastic wrap and gently pound the thicker end to an even ½-inch thickness before cutting the pocket.
Don’t Overstuff: It’s tempting to add more asparagus, but overstuffing will make the chicken difficult to seal and may cause it to cook unevenly.
Check for Doneness: An instant-read thermometer is your best friend here. It takes the guesswork out and ensures you don’t overcook the chicken.
Resting is Key: Let the chicken rest for 5-10 minutes after baking. This allows the juices to redistribute throughout the meat, making it incredibly tender.

Enjoy your delicious and impressive meal

Instructions

1. Prepare the Chicken:

Preheat your oven to 375°F (190°C).
Place a chicken breast on a cutting board. Using a sharp knife, carefully slice a deep pocket into the thickest side of the breast. Be careful not to cut all the way through to the other side. Repeat with all four breasts.
Pat the chicken breasts dry with a paper towel. This will help the seasoning stick and promote browning.
Season the outside and inside of the pockets generously with salt, pepper, garlic powder, and paprika.

2. Stuff the Chicken:

If using cheese, place one slice inside the pocket of each chicken breast.
Take 3 asparagus spears and trim them so they are about 1 inch shorter than the chicken breast. This makes them easier to stuff.
Insert the asparagus spears into the pocket, tips facing one way and woody ends the other. The cheese will help hold them in place.

3. Secure and Brown:

Secure the opening of each chicken breast with 2-3 toothpicks to prevent the filling from falling out during cooking.
Heat the olive oil in a large, oven-safe skillet over medium-high heat.
Carefully place the chicken breasts in the hot skillet. Sear for 3-4 minutes on one side, until a golden-brown crust forms.

4. Bake:

Flip the chicken breasts over. If desired, pour the chicken broth or white wine into the bottom of the skillet (this will create a delicious pan sauce and keep the chicken moist).
Immediately transfer the entire skillet to the preheated oven.
Bake for 18-22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured at the thickest part.

5. Make a Quick Pan Sauce (Optional):

Carefully remove the hot skillet from the oven (remember the handle is hot!). Transfer the chicken breasts to a plate to rest and tent loosely with foil.
Place the skillet back on the stove over medium heat. Add the butter, minced garlic, and lemon juice. Use a whisk to scrape up all the browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until it slightly thickens.
Remove the toothpicks from the chicken breasts. Spoon the pan sauce over the chicken before serving.

Pound It Out: For more even cooking, you can place the chicken breasts between two pieces of plastic wrap and gently pound the thicker end to an even ½-inch thickness before cutting the pocket.
Don’t Overstuff: It’s tempting to add more asparagus, but overstuffing will make the chicken difficult to seal and may cause it to cook unevenly.
Check for Doneness: An instant-read thermometer is your best friend here. It takes the guesswork out and ensures you don’t overcook the chicken.
Resting is Key: Let the chicken rest for 5-10 minutes after baking. This allows the juices to redistribute throughout the meat, making it incredibly tender.

Enjoy your delicious and impressive meal