ASPARAGUS-STUFFED CHICKEN BREAST

Asparagus-Stuffed Chicken Breast image

This is an attractive and delicious way to serve chicken.

Provided by Julie Enyeart

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 (8 ounce) container small fresh mozzarella balls
4 (5 ounce) skinless, boneless chicken breasts
3 medium plum tomatoes, sliced
12 stalks fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon smoked paprika
sea salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil.
Drain 8 mozzarella balls. Reserve any extra mozzarella balls for another use.
Slice chicken breasts by cutting lengthwise 3/4 of the way through. Open them like a book, then layer one side of each breast with mozzarella balls, tomatoes, and asparagus. Drizzle with olive oil, then sprinkle with Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Close and secure with toothpicks. Transfer to the prepared pan.
Bake, uncovered, in the preheated oven until the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 369.1 calories, Carbohydrate 6.7 g, Cholesterol 124.5 mg, Fat 19 g, Fiber 1.9 g, Protein 41.1 g, SaturatedFat 9.5 g, Sodium 153.9 mg, Sugar 2.3 g