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Asparagus Stuffed Chicken Breast Recipe

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This recipe for Asparagus Stuffed Chicken Breast is from Dana's Keto Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large chicken breasts
1 tbsp. lemon zest (lemon juice)
salt and pepper
9 to 12 asparagus stalks, trimmed
3 slices of provolone cheese
1 tsp garlic powder
1 tsp paprika
1 tbsp. olive oil
Directions:
Directions:
1. Preheat oven to 425º F.
2. Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling.
3. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.
4. Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp. olive, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated over. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155º.
5. Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160º and will be super tender and juicy.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes prep time 30 minutes cooking time.

 

 

 

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