Description
Tender chicken breasts stuffed with creamy mozzarella, fresh asparagus, and tangy sun-dried tomatoes, baked to perfection for a flavorful and elegant main dish.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup shredded mozzarella cheese
- 12 asparagus spears, trimmed
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Toothpicks or kitchen twine for securing
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Butterfly each chicken breast by slicing horizontally through the thickest part, leaving one side attached to create a pocket.
- Season the inside of each pocket with salt, pepper, garlic powder, and oregano.
- Layer each pocket with shredded mozzarella, 3 asparagus spears, and a quarter of the sun-dried tomatoes.
- Fold the chicken over the filling and secure with toothpicks or kitchen twine. Drizzle with olive oil and season the outside with remaining spices.
- Place in the baking dish and bake for 25-30 minutes, or until chicken is cooked through and juices run clear.
- Let rest for 5 minutes before removing toothpicks/twine and serving.
Notes
You can customize the seasonings to taste.