Our Asparagus Stuffed Chicken is tender, herbaceous, and super cheesy. It’s beautiful and will impress any guest, and it’s way easier to make than it looks. The asparagus has a nice bite to it, while the cheesy ooze brings all the other ingredients together, giving this chicken a classic feel. Everything’s easy to find at the store, and the entire dish comes together in just over half an hour. Serve with a microwave rice blend.
- 4 boneless, skinless chicken breasts
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon black pepper
- 2 garlic cloves, finely chopped
- 12 (1/2-oz.) provolone cheese slices
- 32 thin asparagus spears, trimmed and cut into 4-in. lengths
- Wooden picks
- 2 tablespoons olive oil
- Lemon wedges
How to Make It
Preheat oven to 425°F. Place 1 chicken breast at a time in a ziplock plastic bag, and flatten to 1/2-inch thickness, using flat side of a meat mallet.
Place flattened chicken breasts on a work surface. Sprinkle evenly with salt, Italian seasoning, pepper, and garlic. Layer 3 provolone slices on top of each (slices will overlap). Top each with 8 asparagus spears in a “bundle.” Roll up, and place, seam side down on a baking sheet lined with parchment paper. Secure with wooden picks. Brush tops of chicken with olive oil.
Bake in preheated oven until chicken is cooked through and a thermometer inserted in thickest portion of chicken registers 165°F, 14 to 16 minutes. Remove from oven, and let rest 5 minutes. Remove toothpicks. Serve with lemon wedges.