Asparagus Stuffed Chicken Breast

Prep: 20

Cook: 20

Total Time: 40

Yield: 4 servings

Course: Entree

Cuisine: American

Calories: 280kcal

Author: Jessica Gavin

Asparagus stuffed chicken breast filled with salty prosciutto, fresh vegetables, and melty provolone cheese! It's an easy low carb meal.

Ingredients

▢ 1 pound (454 g) asparagus, about 20 spears
▢ 3 tablespoons (30 ml) olive oil, divided
▢ 1 ¼ teaspoon (8 g) kosher salt, divided
▢ ¾ teaspoon black pepper, divided
▢ ½ teaspoon dried Italian seasoning
▢ ¼ teaspoon garlic powder
▢ 2 ounces prosciutto, 4 slices
▢ 4 slices provolone cheese, or mozzarella, room temperature
▢ 4 (1.4 kg) boneless skinless chicken breast, about 2 ½ to 3 pounds total

Instructions

Preheat the Oven - Set the oven rack to the lower-middle position and the temperature to 375ºF (191ºC).
Prepare the Asparagus - Wash and thoroughly dry. Trim off the tough fibrous ends to give about 7-inch long spears. Evenly coat with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, Italian seasoning, and garlic powder.
Wrap the Asparagus - Divide the seasoned asparagus into 4 even bundles, about 5 stalks each. Tightly wrap one slice of prosciutto and one slice of provolone around the center of each bundle. Set aside.
Prepare the Chicken - Butterfly the chicken breast in half lengthwise, leaving about a ½-inch uncut area to keep one side connected. Repeat with the remaining pieces.
Season the Meat - In a small bowl, combine 1 teaspoon salt and ½ teaspoon black pepper. Evenly season each side of the chicken.
Stuff the Chicken - Inside each chicken breast, add the asparagus bundle. Close the opening on the side with toothpicks to secure the filling.
Sear the Chicken - Heat a large oven-proof skillet over medium heat. Once the pan is hot, add 2 tablespoons of olive oil. Add the chicken, presentation-side down, and lightly press it to make contact with the pan.
Cook until golden brown on the surface, about 5 minutes. Flip and cook for 3 minutes. If using smaller chicken breasts, check for doneness, as baking may not be necessary.
Bake - Transfer the pan to the oven. Bake until no longer pink and the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 10 to 15 minutes, depending on the thickness.
To Serve - Transfer to a serving dish and rest for 5 minutes. Remove the toothpicks and serve while still hot.

Notes

Storing: Cool completely and store in an air-tight container for up to 5 days.
Reheating: Cover and reheat in the microwave on high heat for about 30-second increments until hot.
Make Ahead: The chicken can be stuffed, covered, and refrigerated for up to 2 days before cooking.
Baking-Only Directions: Place stuffed chicken on a greased foil-lined sheet pan. Bake at 425ºF (218ºC) for about 20 to 25 minutes, depending on the thickness.

Nutrition

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