Asparagus Stuffed Chicken Breast



4 boneless, skinless chicken breasts
Kosher salt and naturally ground dark pepper to taste
1 teaspoon garlic powder
1 teaspoon ground paprika
4 tablespoons goat cheese
16 lances asparagus firm closes cut off
4 cuts new mozzarella cheese
1 tablespoon olive oil
1 tablespoon balsamic vinegar


Preheat stove to 425°F.

Season each chicken breast with salt and pepper to taste and after that garlic powder and paprika.

4 boneless, skinless chicken breasts,Kosher salt and naturally ground dark pepper,1 teaspoon garlic powder,1 teaspoon ground paprika

Cut each chicken breast in half longwise. 

Watch out not to cut all the way through. 

You’re fair making a put to put the cheese and asparagus.

Spread 1 tablespoon goat cheese into the interior of each chicken breast pocket.

4 tablespoons goat cheese

Top with 4 stalks asparagus (sprinkle softly with salt and pepper), and after that beat with the mozzarella. 

You might ought to overlap the mozzarella to form beyond any doubt not as well much is staying out (it’ll adhere to the skillet in case so).

16 lances asparagus,4 cuts new mozzarella cheese

Secure each chicken breast closed with 3 toothpicks, taking care that they’re as level as conceivable so that the chicken will burn fully.

Heat a expansive (stove secure) skillet over medium tall warm.

Include the olive oil and coat the skillet. 

Observe for it to begin to sparkle. 

Once sparkling, mix within the balsamic vinegar.

1 tablespoon olive oil,1 tablespoon balsamic vinegar

Sear the chicken breasts 3-4 minutes per side, being cautious to move them around within the oil so they don’t burn, adhere. 

Flip carefully.

Place the skillet within the preheated stove and prepare for 15-20 minutes, or until the inner temp on the chicken comes to 165°F

Post a Comment