Step 1: Prepare the Chicken
- Preheat your oven to 375°F (190°C).
- Butterfly the chicken breasts: Lay each breast flat on a cutting board. Use a sharp knife to slice horizontally through the thickest part of the breast, stopping just short of the opposite edge. Open the breast so it lies flat like an open book. This will create more surface area for stuffing.
- Season the chicken: Sprinkle both sides of each chicken breast with salt, pepper, garlic powder, and paprika.
Step 2: Stuff the Chicken
- Blanch the asparagus (optional): To ensure the asparagus is perfectly tender, blanch it in boiling water for 2-3 minutes, then plunge into ice water to stop the cooking process. This step is optional but can help if you prefer softer asparagus.
- Assemble: Lay 3-4 asparagus spears and a generous amount of shredded cheese on one half of each butterflied chicken breast.
- Fold and secure: Fold the other half of the chicken breast over the asparagus and cheese. Use toothpicks to secure the edges of the chicken breast, ensuring the stuffing remains inside while cooking.
Step 3: Cook the Chicken
- Heat oil: In a large, oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Sear the chicken: Add the stuffed chicken breasts to the skillet. Sear each side for 3-4 minutes until golden brown. This will help lock in the juices and give the chicken a nice color.
- Bake: After searing, pour the chicken broth into the skillet around the chicken breasts (optional). This will add moisture to the dish as it bakes. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is thoroughly cooked and no longer pink in the center.
Step 4: Serve
- Rest the chicken: Remove the skillet from the oven. Let the chicken rest for a few minutes before removing the toothpicks.
- Serve: Cut each breast into slices or serve whole, accompanied by your choice of sides. A light salad, roasted potatoes, or a grain like quinoa would complement this dish nicely.
Tips:
- Cheese Variations: Experiment with different types of cheese for stuffing, such as feta, goat cheese, or provolone, to vary the flavor.
- Additional Stuffing: Feel free to add more ingredients to the stuffing, like sun-dried tomatoes, spinach, or roasted red peppers, for extra taste and texture.
- Pan Sauce: If you’d like to make a simple pan sauce, deglaze the skillet with a bit more chicken broth or white wine after baking, scraping up any browned bits from the bottom of the pan. Simmer until reduced by half, then drizzle over the chicken before serving.
Enjoy your Asparagus Stuffed Chicken Breast, a dish that’s not only flavorful and nutritious but also adds a touch of sophistication to your meal.