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SEO-optimized Asparagus Stuffed Chicken Fillet recipe

Asparagus Stuffed Chicken Fillet

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 4 large chicken breasts boneless, skinless
  • 12-16 thin asparagus spears woody ends trimmed
  • ½ cup shredded mozzarella or crumbled feta
  • ¼ cup grated parmesan
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Method
 

  1. 4 large chicken breasts (boneless, skinless)
  2. 12-16 thin asparagus spears, woody ends trimmed
  3. ½ cup shredded mozzarella (or crumbled feta)
  4. ¼ cup grated parmesan
  5. 3 cloves garlic, minced
  6. 1 tsp Italian seasoning
  7. 2 tbsp extra virgin olive oil
  8. Salt and pepper to taste

Notes

  • Asparagus Prep: Use medium-thickness spears. If they are very thick, blanch them for 2 minutes first to ensure they soften at the same rate the chicken cooks.
  • Dry the Protein: Always pat the chicken completely dry with paper towels before seasoning. Moisture is the enemy of a good sear; dryness ensures a golden-brown crust.
  • Cheese Choice: For a traditional Mediterranean profile, use feta. For a better "melt" and milder flavor, stick with low-moisture mozzarella.
  • Thermometer is Key: Remove the chicken from the oven at 72°C (162°F). Carry-over cooking while the meat rests for 5 minutes will bring it to the food-safe 75°C (165°F) without drying it out.
  • Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently in a pan over medium-low heat with a splash of water to maintain juiciness.