Asparagus Stuffed Chicken Breast Recipe– Chicken breasts stuffed with asparagus, sun-dried tomatoes, and mozzarella cheese, and baked in the oven. Tender, juicy, keto-friendly, easy to make chicken breast seasoned with garlic powder, paprika, and Italian seasoning mix.
Details
Servings
4
Prep time
10 minutes
Cooking time
30 minutes
Calories
277kcal
Print
Ingredients
4 boneless-skinless breasts-chicken
1 cup (250 ml) seasoned breadcrumbs
5 mL (1 tsp.) Parsley, fresh, chopped
5 ml (1 teaspoon) of tarragon
1/4 cup (60 ml) parmesan cheese, grated
1/4 cup (60 ml) parmesan cheese, grated
4 slices of deli ham
8 asparagus spears
45 ml (3 tbsp.) Butter, at room temperature
15 ml (1 tbsp.) Lemon juice
1/4 teaspoon (1.25 ml) paprika
15 ml (1 tbsp.) Olive oil
Directions
- Preheat the oven to 190 ° C (375 ° F).
- Pound or flatten each chicken breast with a meat mallet or rolling pin between two sheets of clear food wrap.
- In a bowl, combine the butter, parsley, tarragon, Parmesan cheese, lemon juice and paprika.
- On each chicken breast, place a slice of ham, two asparagus tips and some of the butter mixture (divided into four). Roll up each chicken breast and then coat with breadcrumbs.
- Grease a baking dish with oil.
- Place each rolled and coated chicken breast in the baking dish, taking care to put the seal underneath.
- Place in the oven and cook for about 45 minutes until the chicken is cooked through and the juices run clear.
- Serve with rice and arugula salad.