Asparagus Stuffed Chicken

filed under: Food + Drink on February 20, 2019

Asparagus Stuffed Chicken is one of the most impressive dishes you can make with very little effort.  It is an incredibly easy dish, that looks gorgeous and tastes delicious!  If you like this, you should also try Bacon and Cream Cheese Stuffed Chicken.

Asparagus Stuffed Chicken

Asparagus Stuffed Chicken

When I was younger, asparagus wasn’t even an option for me.  I don’t know if it was just that it got a bad reputation in the 10 through 14-year-old crowd, or if there was some truth to my intolerance of this infamous vegetable.  At some point, I gave in and gave asparagus a seat at the table (literally).  I am so glad I did!

There are a million ways to cook this delicious vegetable (like this Roasted Asparagus), but this is one of my favorites.  It takes very little effort, looks stunning, and the taste is a perfect match.  The flavors blend together so perfectly it is like they were meant to be.

Chicken Stuffed with Asparagus and Bacon

Asparagus Stuffed Chicken Breast

Do not let the simplicity of this recipe fool you.  The flavor will make this an instant favorite in your house.  A couple of tips on ingredients to make the best version ever.

Asparagus:  I always try to get the thick stalk asparagus if I can, but not for this chicken.  You may notice that smaller asparagus has more flavor and crispiness, and that is perfect in this recipe! No matter the thickness though, I always cut or snap off the woody ends.  Those will not soften in the oven (or in any version of asparagus) and you will not be happy when you take a bite into your asparagus and find a chewy tasteless bite.

Mozzarella:  Go for fresh mozzarella from the deli.  I like to buy mine presliced because slicing mozzarella is not much fun, but you could go with any version.  I have even used the ‘mozzarella pearls’ before and it turned out amazing.  If you go for the pre-shredded version this will taste and look completely different.  These types of mozzarella cheese are considered “low-moisture” which means they dry them out a bit as well as coat them so they don’t stick together.  This version will be a little saltier (read preservatives) and a little more “stringy”.

Bacon:  I consider myself somewhat of a bacon connosieur…which basically means I like to eat a lot of bacon. 😉 Thick cut is the only way to go.  I have read article upon article of people saying there is no difference between thin and thick cut.  I wholeheartedly disagree!  Thick cut bacon, if cooked properly will melt in your mouth.  That’s the goal folks.

Lime Drizzle for Stuffed Chicken

How to Make Asparagus Stuffed Chicken

Could it really be any easier?  I doubt it.  Here are the simple steps to make this meal:

Butterfly:  To butterfly the chicken put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.  You are essentially doubling the size of the chicken breast without cutting it in two.  Another method is to use a meat mallet and flatten the chicken breast.  Both work, you should be working towards about a 1/4 inch in thickness.

Layer:  In the fold of the newly sliced chicken, layer mozzarella, bacon, and asparagus.  If you got thick stalk asparagus, just three will do, if not, you can go up to 4 or 5.  It also depends on how big the chicken breast is.  The goal would be to get the chicken breast to close fully.

Coat:  You will coat the outside of the chicken with a mixture of salt, pepper, lime juice, and olive oil.  (this is the image above) Mix these ingredients together and then brush them liberally on the outside of the chicken.

Topping:  Place the chicken in your baking dish.  You can use a baking pan (greased) or a skillet, and then top everything with bread crumbs.  I like to use seasoned breadcrumbs like Italian, or garlic.    If you want the outside to get a little more crispy, give it a good spray of cooking spray before you pop it in the oven.

Bake:  Some chicken breasts are thin and some are thick and the weight doesn’t always determine the thickness. But generally speaking, for a 5-6 ounce chicken breast, this will need to cook for about 25 minutes.  You will want to keep a close eye on it at around the 20-minute mark.  Your best bet is to use a meat thermometer and make sure the thickest part of the chicken is at least 165 °F.

Asparagus Stuffed Chicken Recipe

Looking for More Chicken Recipes?

Jalapeno Chicken Salad

Homemade Chicken Noodle Soup

Cilantro Lime Chicken

How to Make Asparagus Stuffed Chicken

5 from 2 votes
chicken-asp-blog
Asparagus Stuffed Chicken
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Asparagus Stuffed Chicken is one of the most impressive dishes you can make with very little effort.  It is an incredibly easy dish, that looks gorgeous and tastes delicious! 

Course: Main Course
Cuisine: American
Keyword: Asparagus, Stuffed Chicken
Servings: 4
Author: Amanda Rettke
Ingredients
  • 4 boneless skinless chicken breasts
FILLING
  • 8 ounces fresh mozzarella cheese
  • 12-16 asparagus spears, woody ends trimmed
  • 3 strips thick cut cooked bacon, crumbled
COATING
  • 1/2 cup seasoned bread crumbs
  • 1 lime juiced, about 2 tablespoons
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
Instructions
  1. Preheat oven to 425°F.
  2. Wash, dry and butterfly chicken breasts. (To butterfly put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.).
  3. Open butterflied chicken breasts and place mozzarella, 3-4 raw asparagus spears, and 1/4 of the crumbled bacon into the fold (optional: secure the fold with a toothpick).

  4. In a medium bowl, mix together oil, lime juice, and salt and pepper.
  5. Brush both sides of the chicken breast with the oil mixture, and place on a baking dish, sheet pan lined with foil, or into a cast iron skillet.

  6. Top with breadcrumbs.
  7. Repeat with the other remaining chicken breasts.
  8. Bake for 20-25 minutes, serve immediately.

Recipe Video

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Comments

  • Jill says:

    I can’t wait to try the chicken stuffed. Asparagus. Do u have a website?

  • Javva says:

    Mmmm ! Looks fantastic ! Am planning to make this on the weekend. I was wondering what you serve it with..rice ? Pasta? Potatoes? Love your recipes
    Thanks again !!

  • Janet Addis says:

    I love your recipes, but would love getting a picture with the printed version.

  • Carol Cocca says:

    This was delicious! I served it with simple smashed potatoes and applesauce. The only thing I did differently was use boneless thighs instead of breasts. They took a little longer to prepare but it was really good!

  • Becky says:

    Love, love, loved this!

    I made mine with a rice pilaf, but I am not sure I liked the combo. What do you serve this with?

  • Janet says:

    I love reading everything you include in your emails and in your recipes. Now though, no longer having a choice, I have embarked upon a healthy eating/weight loss program.

    So ….. do you have some recipes that you think are easily adapted to eating consciously and healthfully. Perhaps there are a few that start out that way? Thanks very much!

  • Joyce says:

    Can this be made ahead and frozen

    • Amanda says:

      I don’t recommend making ahead… the asparagus will wilt.

  • Roseanne says:

    I’m making this tonight.hope it goes ok. I’m not a great cook.

  • Christopher says:

    Made this last night! It was awesome! We served with a baked sweet potato and tomato salad!

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