The Chew with Chelsea Stuffed Chicken Breasts with Mozzarella Cheese & Asparagus
ingredients:
4 Chicken Breasts
4 Slices of Mozzarella Cheese
12 Asparagus Stalks, (trim the ends)
1 tsp of Paprika
1 tsp of Garlic Powder
1 Package of Italian Seasoning
1 Tbsp of Olive Oil
Sea Salt & Pepper to taste
Directions:
- First, preheat your over to 400 F
- Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, pepper, or whatever your favorite seasoning is!
- Start by cutting each chicken breast lengthwise to create the pockets.
- BE CAREFUL NOT TO CUT ALL THE WAY THROUGH THE CHICKEN!
- Add 3 Sprigs of Asparagus and a couple of pieces of mozzarella cheese and roll it in order to hold inside of the chicken
- Next step is to stuff the chicken breasts, close the pocket of the chicken after stuffing with tooth picks. Length wise, it was about 3 tooth picks for each chicken breast
- Heat oil in skillet on medium heat, add in the chicken and sear until it’s a nice golden brown. You should only do this for about 3-5 minutes per side.
- Then, place the chicken into the oven for about 15-20 minutes, or until cooked entirely through.
- Pair with an oaky Chardonnay or your favorite beverage and enjoy!
I love to support local so the chicken breasts I purchased were from Cattle & Cream which is located in right off 1st Street in Cherry Valley, and let me tell ya… they were so juicy and tender! I almost always never cook my Twice Baked Potatoes the right way so THIS time, I decided to try theirs and they were seriously to die for.
~Chelsea Meyer