Cheesy Stuffed Chicken Breast w/Asparagus & Tomatoes (STUFFED CHICKEN BREAST SERIES)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive than fresh mozzarella.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana Padano offers a similar flavor profile at a lower cost.

Butterfly the chicken by cutting it down the side and spreading it out.

Cover the chicken with plastic wrap and pound it down to about a quarter of an inch in thickness.

Set the chicken aside after pounding.

Remove the core from the tomato using a coring tool or a paring knife, then cut the tomato into four slices and halve each slice.

Chop off the ends of the asparagus and set it aside.

Shred the whole block of sharp provolone cheese.

Cut the cream cheese into four slices, using about three quarters of the package depending on the size of the chicken breasts.

Stuff the chicken with cream cheese, tomato halves, asparagus, and shredded provolone cheese, then fold it over gently.

Secure the stuffed chicken with toothpicks, arranging them from the side to allow for searing.

Season the chicken with salt, black pepper, herbs de provence, and paprika.

Sear the chicken in a pan seasoned side down for three minutes on each side.

If any chicken falls apart, reassemble and secure with toothpicks again.

After searing, place the chicken in a preheated oven at 375°F (190°C) for 15 to 20 minutes, until the internal temperature reaches 165°F (74°C).

Chop some parsley for garnish while the chicken is cooking.

Transfer the chicken to a platter, garnish with parsley, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens