Asparagus Stuffed Chicken Breasts

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar is often less expensive and can provide a different flavor.

Butterfly four 6oz boneless chicken breasts by slicing them horizontally from the thin edge, but don't go all the way through.

In a bowl, cream together 4oz of softened cream cheese, 1/2 cup shredded Swiss cheese, 2 teaspoons lemon zest, and 1/4 teaspoon each of garlic powder, salt, and black pepper.

In another bowl, make a topping by mixing 1/2 cup of panko with 2 teaspoons olive oil and 1/4 teaspoon each of garlic powder, salt, and black pepper. Stir until the crumbs are fully coated.

Line a baking sheet with parchment and lay each chicken breast open like a book. Cut each breast in half if they are big after butterflying.

Add one quarter of the cheese mixture to each breast.

Lay three trimmed asparagus spears on one side of each breast, then fold the chicken closed over top.

Press the breadcrumb mixture on top so it sticks.

Bake for 23 to 27 minutes at 425°F, until the center reaches 165°F. If the breadcrumbs brown too quickly, cover loosely with foil and keep cooking until the chicken is done.

Let it rest for five minutes, then serve them whole or slice across the asparagus for a pretty presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens