Delightful Asparagus & Provolone Stuffed Chicken Breast: An Easy Gourmet Recipe

Asparagus-Stuffed Chicken Breast.

Yields: 4 servings Prep time: 15 minutes Cook time: 25-30 minutes

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)

• 1 bunch asparagus, trimmed

• 4 slices provolone cheese

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1/2 teaspoon dried thyme

• Salt and pepper to taste

• Optional: Fresh parsley or chives, chopped, for garnish
  

Equipment:

• Baking sheet

• Small skillet (optional, for searing)

• Meat mallet or rolling pin

• Toothpicks
  

Instructions:

1. Prepare the asparagus: Wash the asparagus and snap off the tough ends. Cut the asparagus spears into lengths slightly shorter than the width of the chicken breasts. Lightly steam or blanch the asparagus for 2-3 minutes until bright green and slightly tender-crisp. Immediately transfer to an ice bath to stop the cooking process and maintain the vibrant green color. Drain well.
   

2. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken breasts until they are about 1/4 inch thick. Season both sides of the chicken with garlic powder, thyme, salt, and pepper.
   

3. Assemble the chicken: Lay each chicken breast flat. Place a slice of provolone cheese on one half of each chicken breast. Arrange several asparagus spears on top of the cheese. Fold the other half of the chicken breast over the filling, creating a pocket. Secure the edges with toothpicks.
   

4. Cook the chicken: Preheat oven to 375°F (190°C).1 If desired, heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. This step is optional but adds flavor and color.
   

5. Transfer the chicken breasts to a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
   

6. Garnish and serve: Remove the toothpicks before serving. Garnish with chopped fresh parsley or chives, if desired. Serve immediately.
   

Tips and Variations:

• For a richer flavor, use different cheeses such as mozzarella or Gruyere.

• Add other vegetables to the filling, such as roasted red peppers or mushrooms.

• Serve the stuffed chicken with a side of roasted vegetables, mashed potatoes, or a salad.

• For a crispy coating, coat the chicken in breadcrumbs before baking.

• If you don't have toothpicks, you can use kitchen twine to tie the chicken breasts closed.
  

Enjoy your asparagus and provolone stuffed chicken breast!