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.
With only a few ingredients needed to make this low carb asparagus stuffed chicken recipe, dinner will be ready in no time. Tired of having simple chicken breasts? Add a twist to your chicken recipe and stuff them with your favorite veggies and cheese. You can enjoy these stuffed chicken as is, make some roasted veggies on the side or use some of your favorite side dish recipes. We will tag a few side dishes towards the end to go along with this. Also, they will taste great with a side of brown rice or quinoa.
2-4 large skinless, boneless chicken breast
2-4 slices Swiss or Mozzarella cheese
Garlic powder (to taste)
Onion powder (to taste)
Paprika (to taste)
Italian seasoning (to taste)
Salt and black pepper
8 asparagus spears, trimmed
1/4 cup Panko bread crumbs (optional)
Step1: Preheat an oven to 375 degrees. Grease an 8×8-inch baking dish.
Step2: Place chicken breast between resealable freezer bag on counter top. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch.
Step3: Sprinkle each side with garlic powder, onion powder, paprika, Italian seasoning, salt and pepper.
Step4: Place 4 spears of asparagus down the center of a chicken breast, then place cheese on top
Step5: Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a roll. Tie rolls with string or use toothpicks.
Step6: Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Step7: Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes.