Asparagus stuffed chickenI love asparagus, it is such a tasty low carb vegetable and so easy to make. My family on the other hand is not always as excited about asparagus as I am. However my family does love a good chicken breast recipe, so I love getting creative in the kitchen making tasty chicken dinner recipes! If you are looking for a few more chicken dinner recipes to share with your family, I always get cleared plates when I make Feta and Pesto Stuffed chicken, Cheddar Ranch Chicken and Firecracker Chicken. I love stuffed chicken and asparagus by themselves, especially parmesan asparagus so it only makes sense to combine the two. The result of combining chicken, asparagus and cheese is this amazing Asparagus and Parmesan cheese Stuffed Chicken. This Chicken stuffed with asparagus and cheese was a total win in my house, and I bet it will be in your house too! I mean really who can say no to cheese stuffed chicken breasts, that also have the veggies baked inside! Seriously, this low carb stuffed chicken is full of cheese and asparagus and no one even realized they were eating a low carb chicken dish! It was fantastic!
How to Trim AsparagusRinse the asparagus under cool water. Bend one of the asparagus pieces until the bottom snaps off. This is how you figure out what is the woody and that needs to be cut off. You can break off each end of each spear or you can lay the piece down on top of the rest of the bunch of asparagus and chop off about that same amount. Toss the asparagus ends and cook the spears.
Asparagus Stuffed Chicken Ingredients
- chicken breast
- parmesan cheese
- goya all-purpose seasoning
- ground cumin
- black pepper
How to Make Asparagus Stuffed ChickenFirst preheat oven to 375°. Get out your cutting boards, you will want to use one cutting board for the chicken and another cutting board for the asparagus.
Prepping Stuffed ChickenTo start you are going to trim your chicken breasts and make sure you get the loose fat off of it. Then you are going to cut your chicken breasts. You want them to be butterflied but not all the way cut through. You want room to stuff that tasty asparagus and cheese in them with out the chicken breast being in two pieces! To prep your asparagus you are going to want to wash it and then cut of the “woody ends”. This is important at that part of the asparagus doesn’t taste good at all and ends up being tough to chew. Prep your seasoning by mixing the goya, cumin, and black pepper in a small bowl. Once you have everything prepped, place the chicken onto a sheet pan so they are open. Sprinkle the parmesan cheese onto each chicken breast and place the asparagus on top of the cheese. Roll your stuffed chicken breasts so all the goodness of asparagus and cheese is inside the chicken breast. Make sure you place the chicken breasts seamside down on the baking sheet. Sprinkle the goya, cumin, and pepper mixture on top of each chicken breast.
Baking Stuffed ChickenThen pop them in the oven at 375° for about 40 minutes, use a meat thermometer to make sure they reach a temperature of 165°. I normally check them at the 35 minute mark to see if the chicken is cooked and judge how much time is left on them. Then BOOM dinner is done! I serve this asparagus stuffed chicken recipe with a salad. We already have the meat and veggies covered with the stuffed chicken breasts that it makes dinner easy peasy! If you are wanting to make more sides to go along with it a few of our go to side dishes are:
Asparagus Stuffed Chicken
- 2 pounds chicken breast 2 chicken breasts
- 1/4 cup parmesan cheese
- 10 pieces asparagus
- 1 teaspoon goya all-purpose seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- Preheat oven to 375° in line a sheet pan with aluminum foil.
- Cut the woody ends off the stems of the asparagus.
- Cut the chicken breast in half for leaving a small portion of it still connected to create a butterflied chicken breast.
- Place the chicken onto the sheet pan so they are open. Sprinkle the parmesan cheese onto each chicken breast and place the asparagus on top of the cheese.
- Roll the chicken up rolling from the pastor side into the clean side so you’ll end up with the goodness in the middle of the chicken roll.
- Place the chicken seam side down. Sprinkle the outside of the chicken with the goya, cumin, and pepper.
- Bake until the chicken reaches 165° which should take about 40 minutes.
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