Tender, juicy chicken breasts stuffed with asparagus, sun-dried tomatoes, and Swiss cheese, all baked in the oven, make this dish sound difficult to make. But like most of our recipes here, it only looks hard to make. It’s so easy.
What Ingredients Will I Need?
If you love asparagus (drool), and love cheese (OMG), and sun-dried tomatoes (hell yes) then you’re in the right place. If you don’t like them, I will assume that something is wrong with you. We only use a few seasonings, and prep time only takes ten minutes. Not bad, eh?
I gather the ingredients together ahead of time before I start to prepare a meal. You’ll need chicken breasts, swiss cheese, asparagus, garlic powder, paprika, salt and pepper, sun-dried tomatoes, a lemon, and olive oil for this one. And parsley for garnishing.
Will These Hold Together While They’re Baking?
No. So, use toothpicks to hold these delicious beauties together while they’re baking. Oh, you don’t call your dishes beauties? Well, excuse me! If that offends you so much, I’ll call them stuffed chicken breasts? Happy NOW?
Can I Add Anything Else to This Recipe?
You sure can! You can make substitutions, too. For example, no problem if you don’t have any Swiss cheese in the fridge or prefer another kind. Mozerella stuffed chicken breasts are delicious. You can add thinly sliced ham. That would make it taste a bit like cordon bleu.
If you don’t like sun-dried tomatoes, you don’t have to use those with your stuffed chicken breasts. You could use artichoke hearts, instead, if you want. I’m just rattling possibilities off the top of my head, but you get the point. And bacon. I can see bacon mixed in with the stuffed chicken breasts, too. Bacon is always good.
You can also use spinach and feta cheese.
This recipe for stuffed chicken breasts is very versatile. I’m going with the sun-dried tomatoes today because I’ve grown very fond of them recently. Well, my stomach has anyway.
Here Is Why You’re Going to Love This Stuffed Chicken Breast Recipe
Have a seat because there is a lot to love about this stuffed chicken breasts recipe.
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- This recipe is super-flavorful, and as mentioned earlier, it’s very versatile.
- This stuffed chicken breast recipe is easy to make, but the finished dish looks like you worked really hard in the kitchen.
- Your guests will be impressed. Your family will, too.
- You might have all the ingredients you need right in your kitchen.
- There are so many side dishes that will go well with this stuffed chicken breast recipe. We’ll talk more about that.
- It is crazy delicious. 😋
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What Side Dishes Can I Serve with the Stuffed Chicken Breasts?
There are so many side dishes that you can serve with stuffed chicken breasts. Mashed potatoes, spinach salad, green salad, Southern green beans, scalloped potatoes, corn maque choux, baked potato, rice, Brussels sprouts, and corn pudding, to name a few.
However, this dish already has asparagus in it, but it’s only three stalks per person, so serving another veggie is a good idea. Buttered French bread or dinner rolls would work, too. I’m cooking this dish tonight and serving it with Brussels sprouts and some version of scalloped potatoes.
Let’s Get This Going.
After you’ve gathered all of your ingredients together, place the chicken breasts on your cutting board. You need to cut them lengthwise, but not all the way. You’re going to create pockets where you will stuff the chicken. Salt and pepper the pockets of the chicken breasts. Then add lemon zest, too.
Lay a slice of swiss cheese on the inside of the pocket. Add three asparagus pieces (trimmed), and some chopped sun-dried tomatoes.
Season the outside of the stuffed chicken pieces with garlic powder, paprika, and salt and pepper. Then sear the chicken pieces on an oiled pan for about 3 to 5 minutes per side until browned.
Then use the same pan to bake the chicken for about 20 minutes, or use another pan if yours shouldn’t be used in the oven. The chicken is ready when it reads 165 degrees internally. Depending on the size of the breasts, it might take more time to cook in the oven (or less). So, I check once or twice with the meat thermometer. And that’s it. Pretty easy, huh? But it’s going to look fancy pantsy. Let’s eat!
Serves: 2
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Ingredients:
- 2 large chicken breasts
- 1 tablespoon of garlic powder
- 1 teaspoon each of salt and pepper
- 1.5 teaspoons of paprika
- 2 slices of swiss cheese
- 6 stalks of asparagus, trimmed
- 3 tablespoons of chopped sun-dried tomatoes
- 2 tablespoons of olive oil
Instructions:
- Preheat the oven to 400 degrees.
- Place the chicken breasts on a chopping board. Season with salt and pepper, garlic powder, and paprika.
- Cutting each chicken breast lengthwise to create the pockets for stuffing, but be very careful not to cut all the way through.
- Grate lemon zest on the insides of the pockets using a zester. Add Salt and pepper.
- Place one slice of swiss cheese in each seasoned pocket, then add 3 spears of asparagus to the cheese and a few pieces of sun-dried tomatoes. Add toothpicks to hold them all together with the stuffing in place.
- With the pockets shut with the toothpicks, place the chicken in a hot pan, and sear the breasts until golden brown, about 3 to 5 minutes per side.
- Bake the chicken for 20 to 25 minutes, or until it reaches 165 degrees internally.
Enjoy!
Nutrition:
Delicious Cheesy Asparagus Stuffed Chicken Breasts
Ingredients
- 2 chicken breasts large
- 1 tablespoon garlic powder
- 1 teaspoon salt and pepper
- 1.5 teaspoon paprika
- 2 slices swiss cheese
- 6 spears asparagus trimmed
- 3 tablespoons sun-dried tomatoes chopped
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400 degrees.
- Cutting each chicken breast lengthwise to create the pockets for stuffing, but be very careful not to cut all the way through.
- Grate lemon zest on the insides of the pockets using a zester. Add Salt and pepper.
- Place one slice of swiss cheese in each seasoned pocket, then add 3 spears of asparagus to the cheese and a few pieces of sun-dried tomatoes. Use toothpicks to hold them all together with the stuffing in place.
- With the pockets shut with the toothpicks, place the chicken in a hot pan, and sear the breasts until golden brown, about 3 to 5 minutes per side.
- Bake the chicken for 20 to 25 minutes, or until it reaches 165 degrees internally.
- Enjoy!
Nutrition
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