Ingredients:
- 4 boneless, skinless chicken breasts
- 12-16 asparagus spears, trimmed
- 1/2 cup cream cheese (or goat cheese or ricotta for a different flavor)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons garlic (minced)
- 1 tablespoon olive oil (for cooking)
- Salt and pepper (to taste)
- 1 teaspoon dried thyme (optional)
- 1 teaspoon paprika (optional, for color)
- Fresh parsley (for garnish, optional)
Instructions:
- Prepare the chicken: Preheat your oven to 375°F (190°C). Place the chicken breasts on a cutting board. Carefully cut a pocket into the side of each chicken breast. Be sure not to cut all the way through; leave the edges intact to hold the filling.
- Prepare the stuffing: In a bowl, combine the cream cheese, grated Parmesan, minced garlic, salt, pepper, and thyme. Mix well to form a creamy filling. You can also add a pinch of paprika for extra flavor and color.
- Stuff the chicken: Stuff each chicken breast with the cream cheese mixture and a few asparagus spears. Be careful not to overstuff, so the chicken can close around the filling. Use toothpicks to secure the openings if needed.
- Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Season the outside of the chicken with salt, pepper, and paprika. Once the oil is hot, add the chicken breasts and sear for about 3-4 minutes per side, until golden brown.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (an internal temperature of 165°F or 75°C). The juices should run clear when pierced with a fork.
- Serve: Let the chicken rest for a few minutes before removing the toothpicks. Garnish with fresh parsley, if desired. Serve the asparagus stuffed chicken breasts with a side of roasted vegetables, rice, or a simple salad.
This dish is not only flavorful but also packs a nutritious punch with the added asparagus. Enjoy!
