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Asparagus Stuffed Chicken Fillet
4
30 min
Tender chicken breasts butterflied and stuffed with fresh asparagus, melted mozzarella, and Parmesan, then pan-seared and finished in the oven.
| prepPreheat oven to 400°F / 200°C | |||||
| 2 tablespoons / 30 ml olive oil | Heat oil in oven-safe skillet | Stuff, fold, sear 2–3 min per side | Add garlic, cook 30 sec | Bake 400°F / 200°C until 165°F / 74°C | Rest, drizzle lemon & sprinkle parsley |
| 4 boneless, skinless chicken breasts | Butterfly chicken, season inside & out | ||||
| 1 teaspoon Italian seasoning | |||||
| ½ teaspoon paprika | |||||
| ½ teaspoon garlic powder | |||||
| Salt and black pepper, to taste | |||||
| 12 asparagus spears, trimmed | |||||
| 4 oz / 115 g mozzarella cheese, sliced or shredded | |||||
| ¼ cup / 25 g grated Parmesan cheese | |||||
| 2 cloves garlic, minced | |||||
| 1 tablespoon / 15 ml fresh lemon juice | |||||
| 2 tablespoons / 8 g fresh parsley, chopped | |||||
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