Go Back Email Link
–+ servings
An easy-breezy dinner for springtime, Asparagus Stuffed Chicken Breasts are simple to prepare but look and taste fabulous. This is a brilliant recipe for an easy dinner party or Easter lunch.

Asparagus Stuffed Chicken Breasts

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
An easy-breezy dinner for springtime, Asparagus Stuffed Chicken Breasts are simple to prepare but look and taste fabulous. Pan roasting guarantees juicy chicken every time, so this is a brilliant recipe for an easy dinner party or Easter lunch.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serves 4

Ingredients

  • 800 g boneless and skinless chicken breasts 200g / 7 oz. each
  • 12 green asparagus spears trimmed
  • 125 g ball of fresh mozzarella
  • 100 g sun-dried tomatoes in oil diced
  • 50 g Parmesan cheese, grated
  • 1 tsp dried oregano
  • 1 tsp sweet paprika powder
  • ½ tsp garlic powder
  • 2 Tbsp butter
  • 125 ml white wine
  • 1 tsp chicken stock powder
  • 1 tsp balsamic vinegar
  • sea salt and black pepper

to serve:

  • rocket / arugula / green salad
  • small bunch of chives sliced

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • PREPARE: Heat the oven to 200°C / 400°F / Gas 6 with a rack in the middle shelf.
  • CUT AND STUFF THE CHICKEN: Butterfly the chicken breasts by cutting them horizontally through the middle and opening them out like a book. Season well with salt and pepper then lay three asparagus spears on each. Top with mozzarella, tomatoes and parmesan, then for closed, securing each with two wooden toothpicks.
  • SEASON AND SEAR THE CHICKEN: Season the outside of the chicken breasts with salt and pepper, then scatter over the oregano, paprika and garlic powder. Heat the butter in a large, oven-proof saucepan and cook the chicken breasts over medium heat for 3 minutes on each side, without moving, until golden brown.
  • ADD THE LIQUID AND ROAST: Mix together the wine, chicken stock powder and balsamic vinegar, then pour into the pan, allowing it to bubble a little and using a wooden spatula to scrape up any browned on flavour. Transfer to the preheated oven and roast for 20 minutes until the chicken is cooked through.
  • REST THEN SERVE: Remove the chicken from the oven, allow to rest for 5 minutes, then transfer to warmed plates, spooning over plenty of the sauce. Serve with a leafy green salad and garnish with chives. A good white bread goes well with this to mop up the sauce.

    WINE RECOMMENDATION: A crisp New Zealand Sauvignon Blanc compliments the asparagus beautifully.

Notes

A good quality, heavy-based pan that can go from stovetop to the oven is a really useful thing to have in the kitchen. I use and love my enamelled cast-iron cookware, and a large, flat pan like the one below is ideal for a recipe like this.

Nutrition

Serving: 1breast | Calories: 496kcal | Carbohydrates: 10g | Protein: 56g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 177mg | Sodium: 866mg | Potassium: 1297mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1481IU | Vitamin C: 31mg | Calcium: 345mg | Iron: 3mg