This asparagus-stuffed chicken is pan-fried crispy coated chicken breasts stuffed with fresh asparagus and mozzarella cheese. The crispy parmesan panko breadcrumb coating adds exceptional flavor and texture, while the asparagus keeps the chicken moist. I liked to add a little sauteed spinach with sundried tomatoes.
This elegant meal is quick and easy enough for a weeknight dinner, and it will impress your family and friends. I love to serve it with angel hair pasta with garlic, parmesan pasta, or loaded baked potatoes.
This skillet-stuffed chicken is loaded with asparagus, mozzarella, and Parmesan cheese, all wrapped in a crisp panko-breaded coated chicken breast. The good-for-you asparagus helps to keep the chicken moist, and it is all prepared in one ovenproof skillet.
Ingredients Needed
- Panko breadcrumbs: adds just the right crispiness to the coating
- Seasonings: dried oregano, dried basil, garlic powder, onion powder, kosher salt, and freshly ground black pepper
- Cheese: Parmesan and mozzarella
- Eggs: large ones
- Chicken: boneless, skinless chicken breasts
- Asparagus: fresh, please
- Olive oil: extra virgin is best
- Butter: salted or unsalted
- Spinach: baby spinach with long stems removed (optional)
- Sundried tomatoes: packed in oil (optional)
How To Make Asparagus Stuffed Chicken Breast
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, set up your breading stations. In a shallow, wide bowl, mix the breadcrumbs, seasonings, and Parmesan cheese. In another shallow wide bowl, lightly beat the eggs.
Pound the chicken breast to about 1/4 inch thick. Sprinkle with shredded mozzarella cheese, followed by 3-4 asparagus spears and another sprinkle of mozzarella cheese. Wrap the chicken around the asparagus and secure it with a toothpick.
Dunk the rolled chicken in the beaten egg and then roll them gently in the breadcrumb mixture.
Melt the butter and heat the oil in a large skillet over medium heat. Add the chicken and brown it on both sides. Place it on an oven-proof plate and pop it into the oven. Bake for 10 minutes or until cooked through.
Meanwhile, saute the spinach and sundried tomatoes in the skillet. Serve the sauteed spinach with the chicken.
Preparation Tips
- Choose very large chicken breasts. As you can see, mine should have been a little larger. If large ones are not available, purchase four chicken breasts but still pound them thin. You can always stuff them with a little more asparagus.
- Bake them just until cooked through. Cook until the chicken reaches an internal temperature of 165 degrees. An instant-read meat thermometer comes in very handy for this.
- Secure the chicken with toothpicks but remove them before serving.
- The sauteed spinach and sundried tomatoes are optional but highly recommended.
Serving Suggestions
- Pasta: fettuccine alfredo, pasta pomodoro, and penne alla vodka
- Potatoes: smashed potatoes, funeral potatoes, and roasted red potatoes
- Salad: mandarin orange salad, olive garden salad, and spring mix salad
Asparagus Stuffed Chicken Breast
Ingredients
- 3/4 cup Panko breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 2 large eggs
- 2 large bonless skinless chicken breasts cut in half lengthwise
- 1 1/2 cup shredded mozzarella cheese
- 12-16 asparagus stalks trimmed
- 2 tablespoons olive oil
- 2 tablespoons butter, salted or unsalted
- 10 ounces baby spinach
- 1/2 cup sundried tomatoes julienne cut packed in oil
Instructions
- Set up your breading stations. In a shallow, wide bowl, mix the breadcrumbs, dried oregano, dried basil, onion powder, garlic powder, salt, black pepper, and Parmesan cheese. In another shallow wide bowl, lightly beat the eggs.
- Place the chicken on a cutting board and cover with plastic wrap. Pound the chicken breast to about 1/4 inch thick. Sprinkle with shredded mozzarella cheese, followed by 3-4 asparagus spears and another sprinkle of mozzarella cheese. Wrap the chicken around the asparagus and secure it with a couple of toothpicks.
- Dunk the rolled chicken in the beaten egg and then roll them gently in the breadcrumb mixture. pressing the breadcrumbs into the chicken.
- Preheat the oven to 350 degrees Melt the butter and heat the oil in a large skillet over medium heat. Add the chicken and brown it on both sides. Place it on an oven-proof plate and pop it into the oven. Bake for 10 minutes or until cooked through.
- Meanwhile, saute the spinach and sundried tomatoes in the skillet until the spinach is wilted. Remove the toothpicks from the chicken. Serve the sauteed spinach with the chicken.
Notes
- Choose very large chicken breasts. As you can see, mine should have been a little larger. If large ones are not available, purchase four chicken breasts but still pound them thin. You can always stuff them with a little more asparagus.
- Bake them just until cooked through. Cook until the chicken reaches an internal temperature of 165 degrees. An instant-read meat thermometer comes in very handy for this.
- Secure the chicken with toothpicks but remove them before serving.
- The sauteed spinach and sundried tomatoes are optional but highly recommended.
Kevin
This was really so delicious. Great recipe that we will make often.
Rhian
Such a great recipe to get more asparagus into my diet as I struggle to eat it on it’s own. Thanks for sharing x