A food blog with simple and tasty recipes.
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The combination of these simple, delicious, healthy foods makes this an irresistible dish. I’m glad you found out about this stuffed chicken breast recipe. I’m sure you’re also tired of eating plain chicken with just brown rice and veggies. At least I was. You can stuff the chicken with many ingredients, like broccoli or spinach. But this combination with asparagus, dried tomatoes and mozzarella cheese has to be my favorite. With just 4 ingredients, this low-carb, keto-friendly chicken breast recipe will be ready in no time!
Jump to Recipe1. Start by cutting the chicken breasts in half lengthwise, to create a pocket. Season the chicken breasts on both sides.
2. Next lay the mozzarella cheese in the pockets, followed by 3 asparagus stalks and sun-dried tomatoes. Lastly, secure the chicken breasts with toothpicks.
3. Then comes the cooking part. First bake the stuffed chicken breasts in a skillet for 3-5 minutes just until it starts to look brown on the outside. Afterwards put the stuffed chicken breast in the preheated oven. This way the inside gets cooked well and you get juicy, golden brown chicken breasts.
Thaw your chicken early, if you are not using fresh chicken breasts. When cutting up the chicken in half, it is important to not cut all the way through. You want to create a pocket. Start cutting on the thicker side of the chicken breast, while laying your hand on top of it.
Use 2-3 toothpicks per chicken breast to close the endings, to make sure it’s secured and won’t fall open.
After cooking the chicken on the stove, we move to the oven. If you have an oven-safe skillet you can put the whole skillet in the oven, instead of putting the stuffed chicken breasts on a baking sheet.
If you have made this recipe, make sure you tag me on instagram so I can repost it!