Ingredients (serves 2–4)
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2–4 boneless, skinless chicken breasts
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6–8 asparagus spears, trimmed and blanched (optional: cut to fit inside chicken)
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4 oz cream cheese or goat cheese, softened
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1/2 cup shredded mozzarella or cheddar cheese
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1 clove garlic, minced
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Salt and pepper, to taste
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1 tsp paprika or smoked paprika
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1–2 tbsp olive oil
Instructions
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Preheat oven:
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375°F (190°C).
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Prepare the chicken:
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Using a sharp knife, cut a pocket horizontally into each chicken breast without cutting all the way through.
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Make the filling:
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In a small bowl, mix cream cheese, shredded cheese, minced garlic, salt, and pepper.
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Stuff the cheese mixture into the chicken pockets. Place 2–3 asparagus spears inside each breast with the cheese.
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Season the chicken:
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Sprinkle chicken breasts with salt, pepper, and paprika.
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Drizzle or brush with olive oil.
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Cook the chicken:
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Oven method: Place stuffed chicken in a greased baking dish. Bake for 25–30 minutes until internal temperature reaches 165°F (74°C).
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Optional: Broil for 2–3 minutes at the end for a golden top.
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Serve:
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Slice slightly to reveal the asparagus and cheesy filling.
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Serve with roasted potatoes, rice, or a fresh salad.
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Tips for Perfect Stuffed Chicken
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Prevent leakage: Secure chicken with toothpicks if needed.
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Blanch asparagus: Softens spears so they cook fully inside the chicken.
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Cheese variety: Feta, Gruyère, or Havarti work well for different flavors.
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Even cooking: Pound thicker breasts slightly for uniform thickness.
I can also give a pan-seared version that browns the chicken first, then finishes in the oven for extra flavor.
Do you want that version?
