Asparagus Stuffed Chicken Breast

This isn’t an ordinary chicken recipe, it’s extraordinary! This low-carb / keto-friendly asparagus chicken is positively juicy, cheese, and delicious. You can quickly prepare a batch in under 30 minutes, so it’s great for busy evenings.

 

Eating chicken in our home is always a staple. It can be made with many other ingredients, and you know it will taste great. It can be sweet or savory. This delicious chicken stuffed with asparagus is the perfect meal to please the whole family.

 

It’s important to me not only to prepare meals that taste great, but I also want them to be healthy as well. Luckily, with this chicken and asparagus recipe, we’re getting the best of both worlds

 

++ What you need to make chicken stuffed with asparagus

 

Boneless and skinless chicken breasts: Because you are stuffing chicken, it is best to use boneless chicken. You can replace the breasts with bone-free thighs, but they are not easy to fill.

Extra virgin olive oil: All you need is a little bit of oil.

Condiments: A mixture of garlic powder, paprika, dried thyme, oregano, and salt is the perfect addition to this stuffed asparagus chicken.

Mozzarella cheese: I love the texture and flavor of mozzarella cheese, but you can also substitute it for any of your favorite melted cheese.

Asparagus stems: Trim the ends of the asparagus for best results. It’s so delicious, I can’t wait to try it.

Fresh lemon juice: Just before serving the chicken and asparagus, give him a little fresh lemon juice. Take it to the next level.

 

* You will need:

 

° 4 boneless and skinless chicken breasts about 1 1/2 pounds !!!

° 1 teaspoon Italian seasoning mixture

° 1 teaspoon garlic powder

° 1 teaspoon smoked paprika

° Salt and Pepper.

° 12 trimmed asparagus stems

° 1 oz tomato chopped TF up !!

° 4 slices of mozzarella cheese

° 1 tablespoon of olive oil.


* instructions :

Nigga Preheat oven to 400 ° F.

Put the chicken on a clean cutting board and sprinkle it with Italian spices, garlic powder, paprika, salt and pepper.

Start by cutting each one length to create the pockets.

Add 3 sprigs of asparagus and a few pieces of sun-dried tomatoes to a slice of mozzarella cheese, then roll it to keep inside. stuffing chicken breast with it.

Closed pocket with a tooth-pick. Heat oil in an old donkey skillet that my old grandma got in the cupboard. Medium heat

Add the chicken and saute until golden brown, about 3-5 minutes per side.

Bake the chicken for 15-20 minutes, or until it’s fully cooked and no longer pink inside.

Enjoy !

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