Greek Stuffed Chicken Breast with Asparagus, Sun-dried Tomatoes, and Fresh Mozzarella

With only a few ingredients needed to make this low carb asparagus stuffed chicken recipe, dinner will be ready in no time. Tired of having simple chicken breasts? Add a twist to your chicken recipe and stuff them with your favorite veggies and cheese. You can enjoy these stuffed chicken as is, make some roasted veggies on the side or use some of your favorite side dish recipes. We will tag a few side dishes towards the end to go along with this. Also, they will taste great with a side of brown rice or quinoa.

Ingredients:

• 4 boneless, skinless chicken breasts
• 12 asparagus spears, trimmed
• 1 cup sun-dried tomatoes, drained if in oil and chopped
• 1 cup fresh mozzarella cheese, sliced or diced
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 2 tsp dried basil
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley or basil, for garnish
• Lemon wedges, for serving

  Directions:

   

   

  Preparation:
  Preheat your oven to 375°F (190°C).

  Butterfly Chicken:
  To butterfly the chicken breasts, lay them flat on a cutting board. Using a sharp knife, slice horizontally into the side of the breast, stopping just about half an inch from the opposite side. Open the chicken breasts up where you cut like a book.

  Season:
  Rub the chicken breasts inside and out with salt, pepper, minced garlic, oregano, and basil.

  Stuffing:
  Lay 3 asparagus spears in the center of each butterflied chicken breast. Add a portion of sun-dried  tomatoes and fresh mozzarella on top of the asparagus. Fold the chicken breast over, enclosing the stuffing.

   

   

  Cooking:
  In a large ovenproof skillet or pan, heat olive oil over medium heat. Place the stuffed chicken breasts in the skillet and cook for about 2-3 minutes on each side, until they are nicely browned.

  Baking:
  Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is fully cooked through and no longer pink in the center.

  Serving:
  Remove from oven and let them rest for a couple of minutes. Garnish with fresh parsley or basil and serve with lemon wedges on the side.

  Enjoy your Mediterranean-style stuffed chicken breasts!