Our Asparagus Stuffed Chicken Breast is a simple way to get a nice meal on the table! Creamy mozzarella cheese and fresh asparagus take moist chicken breasts to a whole new level!

Ingredient Notes:

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How To Make Asparagus Stuffed Chicken Breast:

• Seasoning – Stir together the garlic powder, smoked paprika, and salt in a bowl.
• Chicken – Start with trimmed chicken breasts and cut a deep pocket into each breast. You’ll basically butterfly the chicken breast, or come very close to it. To do this, place on hand on top of the chicken to hold it in place and use a knife to slice the chicken nearly in half. Don’t cut all the way through. Watch my video to see just how I do this! Once your chicken is cut, drizzle it with a little olive or avocado oil and then coat it in the seasoning.
• Stuff – Stuff a layer of cheese inside the bottom of each chicken breast and top with 3-4 spears of trimmed asparagus over the cheese. Close the top of the breast back over the asparagus.
• Bacon – To help keep the chicken closed during cooking, we’re going to use a couple of pieces of bacon to hold it all together. Just take your bacon and lay it over the top, tucking the edges under the breast. I used one piece of bacon, cut in half, for each chicken breast, but you can certainly use more if you like. A toothpick can help secure it if necessary.
• Bake – This gets baked at 375 degrees for about 35-40 minutes. The chicken turns out nice and juicy with a cheesy center full of asparagus. So good!

    INGREDIENTS

• ▢4 boneless, skinless chicken breasts about 5 ounces each
• ▢1 tablespoon olive oil
• ▢1/2 teaspoon garlic powder
• ▢1/2 teaspoon paprika
• ▢1/2 teaspoon salt
• ▢1 cup shredded mozzarella
• ▢16 spears asparagus trimmed
• ▢4 slices bacon

INSTRUCTIONS

• Preheat oven to 375 degrees. Spray a 9×13 baking dish with non-stick spray.
• Place the chicken on a cutting board and use a sharp knife to butterfly the chicken. 
• Drizzle the outside of the chicken with olive oil. Mix together the garlic powder, paprika, and salt and sprinkle over each chicken breast.
• Open up the chicken breasts and lay 1/4 cup of mozzarella on the bottom portion of each breast. 
• Top the cheese with 3-4 spears of asparagus, depending on how large each breast is. 
• Bring the top of the chicken up over the asparagus to close.
• Cut each slice of bacon in half. Lay 2 half pieces over each breast, tucking the ends under the breast. 
• Bake for 35-40 minutes or until a thermometer reads 165 degrees and juices run clear. 
• Serve immediately.