Name: Asparagus Stuffed Chicken Breast
Ingredients: 3/4 cup Panko breadcrumbs; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup freshly grated Parmesan cheese; 2 large eggs; 2 large boneless, skinless chicken breasts, cut in half lengthwise; 1 1/2 cup shredded mozzarella cheese; 12-16 asparagus stalks, trimmed; 2 tablespoons olive oil; 2 tablespoons butter, salted or unsalted; 10 ounces baby spinach; 1/2 cup sundried tomatoes, julienne cut, packed in oil

Description

Asparagus Stuffed Chicken Breast is a delicious and elegant dish that is surprisingly easy to prepare, making it perfect for a weeknight dinner. Tender chicken breasts are filled with fresh asparagus and melted mozzarella cheese, then coated in a flavorful breadcrumb mixture and baked to perfection. This recipe combines simplicity with gourmet flavor, ensuring a satisfying meal for the whole family.

Ingredients

3/4 cup Panko breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 large eggs
2 large boneless, skinless chicken breasts, cut in half lengthwise
1 1/2 cup shredded mozzarella cheese
12–16 asparagus stalks, trimmed
2 tablespoons olive oil
2 tablespoons butter, salted or unsalted
10 ounces baby spinach
1/2 cup sundried tomatoes, julienne cut, packed in oil

Instructions

In a shallow, wide bowl, mix the Panko breadcrumbs, dried oregano, dried basil, onion powder, garlic powder, salt, black pepper, and Parmesan cheese.
In another shallow bowl, lightly beat the eggs.
Place the chicken breasts on a cutting board and cover with plastic wrap. Pound the chicken to about 1/4 inch thick.
Sprinkle shredded mozzarella cheese over the chicken, place 3-4 asparagus spears on top, and add another layer of mozzarella cheese.
Roll the chicken around the asparagus and secure with toothpicks.
Dip the rolled chicken in the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
Preheat the oven to 350°F.
Melt the butter and heat the olive oil in a large skillet over medium heat.
Brown the chicken on both sides in the skillet.
Transfer the chicken to an oven-proof plate and bake for 10 minutes or until cooked through.
While the chicken bakes, sauté the spinach and sundried tomatoes in the skillet until the spinach is wilted.
Remove the toothpicks from the chicken and serve it alongside the sautéed spinach.

Notes

- Serving: Serve the Asparagus Stuffed Chicken Breast immediately while it’s warm. Remove the toothpicks before plating. Pair it with sautéed spinach and sundried tomatoes, roasted potatoes, steamed rice, or a light pasta salad for a complete meal. You can also drizzle a little olive oil or balsamic glaze over the chicken for added flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10–15 minutes to maintain its crispy breadcrumb coating. Avoid microwaving if possible, as it can make the breadcrumbs soggy.
- Freezing: You can freeze the chicken before baking. Wrap each stuffed chicken breast tightly in plastic wrap and place in a freezer-safe bag. Bake directly from frozen, adding extra 10–15 minutes to the cooking time, ensuring the chicken reaches an internal temperature of 165°F (74°C).