Asparagus & Cheese Stuffed Chicken Breast

This fancy-looking chicken dinner is ready in 

under 30 minutes. It’s cheesy, tender, juicy

deliciousness will make it a favorite dinner 

any night of the week. Plus it’s impressive 

enough for entertaining. 

Start by butterfly-cutting the chicken breasts.

Give the chicken a spritz of lemon juice, then 

season well with salt and pepper.

 Lay the cheese and about 3-4 trimmed stalks 

of asparagus in the center of each breast. 

Fold over to enclose the filling. 

Generously season the outside of the chicken

 with salt, pepper, garlic powder, and paprika. 

Rub in the seasoning. 

Heat a large cast iron skillet, or any oven-proof

skillet over medium-high. Add 1 T olive oil to the

pan and swirl around to coat the bottom of the 

skillet. Carefully add the chicken and cook 3-5 

minutes until the chicken easily releases from 

the pan and the bottom is golden brown. 

Carefully turn and  brown the other 

side for 3-5 minutes. 

Cover the pan with foil and put into a 425º oven

for 15 minutes to finish cooking. Remove from 

pan and let rest for 5 minutes. Start the rice

 cooking when the chicken goes in the oven. 

You’ll get some nice pan juices. Add a spritz of
lemon juice to the the pan and whisk to combine. 

Pour the juices over the chicken. 

I like to serve this on a bed of rice pilaf. 

 You could add a salad and crescent rolls for company.

 I love the combination of flavors and the

oozy-melty provolone cheese. 


Asparagus & Cheese Stuffed Chicken Breast
2 chicken breasts, butterfly cut
2 slices provolone cheese
6-8 asparagus spears, ends snapped off
1 t salt
½ t pepper
1 t garlic powder
1 t paprika
2-4 lemon juice
1 T olive oil
Preheat oven to 425)
1. Cut the chicken breasts in half lengthwise.
Open the breast and pound if necessary for an
even thickness.
2. Give the chicken a spritz of lemon juice then
season well with salt and pepper.
3. Lay the cheese and about 3-4 trimmed stalks of
asparagus in the center of each breast.
Fold over to enclose the filling.
4. Season the outside of the chicken well with
salt, pepper, garlic powder, and paprika.
Rub in the seasoning.
5. Heat a large cast iron skillet, or any oven-proof
skillet over medium-high. Add 1 T olive oil to the
pan and swirl around to coat the bottom.
6. Carefully add the chicken and cook 3-5 minutes
until golden brown on the bottom and the chicken
easily released from the pan. Carefully turn over
and brown the other side for 3-5 minutes.
7. Cover the pan with foil and put into a 425º oven
 for 15 minutes to finish cooking.
8. Remove chicken from the skillet and let rest for
5 minutes. Add a spritz of lemon juice to the
pan juices and whisk to combine. Pour the juices
over the chicken. Serve on a bed of rice pilaf.
2 servings
Enjoy!

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