This recipe for a stuffed chicken breast with asparagus and cheese is pretty simple to make and a great way to elevate a basic chicken dinner.
When my girls were little one of their favorite things to eat they called "chicken with the green stuff." Sadly, it wasn't something I made but a frozen stuffed chicken breast with asparagus and cheese.
I don't know what made me think of it after all this time, but I thought I might try making some myself.
In this version, I'm making a pocket in the breast to stuff but you could pound out the chicken and roll up the filling before breading.
I used a mozzarella and provolone shredded cheese blend. However, I think the original might have had Swiss cheese in the stuffing. I recommend using the microwave to partially cook the asparagus first. Or blanch it on the stove in some water. Save the rest to serve on the side.
Use a wooden skewer to hold the pocket closed so that you can easily bread the chicken breast. You could wrap them in plastic and stick them in the refrigerator for 30 minutes at this stage, but it's not necessary.
Bread the stuffed chicken breasts by coating them first in flour. Then dip them into an egg wash and finish with Panko bread crumbs. Regular breadcrumbs are fine too but I love the crispiness of Panko.
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Then pan fry in olive oil for a few minutes on each side until they are golden. If you look close you can see that the center of the chicken is still raw. That's why you need to finish them in the oven.
Just 20 minutes or so in a hot oven will allow them to cook through. Then you will have a delicious stuffed chicken breast dinner that the whole family will love.
P.S. If you're a big fan of asparagus you may enjoy my decadent Asparagus Casserole Dish. See all of my creative culinary ideas on the Recipes Page.
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Stuffed Chicken Breast
Ingredients
- 3/4 cup shredded Mozzarella and Provolone cheese
- 4 asparagus spears - blanched and cup up
- 3 boneless skinless chicken breasts
- 1/4 cup of olive oil
- 3 eggs plus 2 T milk for egg wash
- 1 cup flour with salt and pepper
- 2 cups Panko bread crumbs
- large wooden toothpicks or skewers
Instructions
- Preheat oven to 400 degrees.
- Soak skewers in warm water.
- Combine diced asparagus and shredded cheese in a bowl.
- Make a small pocket in the chicken breast by slicing from the thinner side into the thicker side of the breast with a small knife.
- Fill with the asparagus and cheese mixture.
- Use a wooden skewer or large wooden toothpick to hold keep the pocket closed.
- Bread the chicken first in the flour, then the egg wash and followed by the breadcrumbs.
- Heat the olive oil in a skillet.
- Brown the chicken on each side until it is golden about 2 minutes each.
- Transfer to a baking dish and cook in the over for 20 minutes.
Bessie
I wanted to try this , but I did not have any Asparagus, so I subed spinach. It was YUMMY.Can't wait to try it next week with the Asparagus
Patti Estep
That's great to hear. I think I'll have to try spinach now. Thanks for the inspiration. One less meal to think about for next week.
wilhelmina
I love the mix of crispy crust and gooey cheese and fresh asparagus, so delicious!
Linda
I love stuffed chicken breasts and am always looking for different ways to pack them full of yumminess. This chicken is right up my alley! I'm a big fan of asparagus and, of course, cheese, so this will be on my table in the near future.
Christine
Your stuffed chicken looks so YUMMY, Patti! I'm always looking for ways to add a little something-something to my chicken and this recipe sounds amazing. Thanks for sharing!
Patti Estep
Thanks Christine. I hope you get a chance to try it.
Carole West
That looks awesome, something good to try on our cheat day. I brought home asparagus yesterday and it was so good last night grilled with salmon. Love it when I already have the ingredients to try something new that sounds tasty.
Patti Estep
Thanks Carole. It was tasty but probably not something you'd want to eat every week.