I have, for some reason, been reluctant to hop on the stuffed chicken breast train. I've preferred dark meat chicken for many years now. But the appeal of the stuffed chicken breast has been very real recently and I've found myself craving it. The thing about white meat chicken is that it doesn't have too much flavor on its own. If you're familiar with my blog, you know there are some foods that, to me, don't taste like anything. You have to make it taste like something. Like risotto. We have to make risotto taste like something. Same with chicken breast. And I definitely cracked the code with this cheesy stuffed chicken breast with tomatoes and asparagus.
The Stuffed Chicken Breast Series: An Easy, Gourmet Treat
But before I get into that, I'd like to welcome you to my Stuffed Chicken Breast Series. Yes, I'm going all in with stuffed chicken breast recipes. Several months ago, I posted an Easy Baked Chicken Cordon Bleu which is my mom's recipe and I've always loved it. So awesome. Now, I want to dedicate some time and attention to more stuffed chicken breast recipes and techniques.
For example, there are methods to choose from. The first is butterfly, stuff & fold, like my cordon bleu. Next option, slice down the top of breast to make a pocket, stuff crumpled tin foil into the pocket, sear it, then add the filling into the pocket. This seems like it will work if you have a creamier filling. Lastly, there is the rolling method: butterfly the breast, pound it thin, lay out/spread your filling onto the chicken, then roll the breast. For this type of technique your filling should lay flat and not be bulky. There are so many exciting combinations and methods to try! Also, yes, there are many more variations on how best to stuff your boneless chicken breast. These are simply a jumping off point!
Kick it up a Notch for Your Next Sunday Night Dinner
For this cheesy stuffed chicken breast with tomatoes and asparagus I am using the butterfly, stuff and fold method with toothpicks! Stuffed chicken breast is actually a very easy thing to put together and with gourmet results. Essentially, it goes like this: think of your favorite flavors and put them inside a chicken breast! I knew I wanted asparagus and tomato, but I wasn't sure which cheese would work. And yes, I suppose mozzarella would be fine for this, but I wanted something more elevated than that for this combo. I took a chance on the cream cheese and sharp provolone when I tested the recipe, and it was everything I wanted it to be. I think you'll love it too!
Remember guys - you're never alone in the kitchen. I have written instructions and step-by-step videos for all my recipes. I'll be with you every step of the way. Our kitchens are meant to be used for preparing delicious food for ourselves and our loved ones. We share our lives and our laughs over meals. Carrying on the tradition of sharing meals and conversations with our loved ones has never been more important. We live in a fast-paced world with our faces glued to screens for much of the day. Let's step back for a moment and enjoy the simple pleasures: breaking bread with the people we care about, talking, sharing and listening. Now go forth and cook!
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Cheesy Stuffed Chicken Breast with Tomato & Asparagus
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Total Time: 41 minutes
- Yield: 4-6 portions 1x
Description
This cheesy stuffed chicken breast with asparagus and tomato is a one-pan wonder! Total crowd pleaser with leftovers for lunch.
Ingredients
- 4 boneless chicken breasts
- 6 ounces of cream cheese
- 8 ounce package of sharp provolone cheese
- 1 teaspoon herbs de provence (or Italian seasoning)
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 medium to large tomato
- 12 stalks of asparagus
- 2 tablespoons of chopped parsley (optional garnish)
- 1 tablespoon of olive oil
**You’ll need toothpicks to secure the chicken after stuffing.
NOTE: Keep it simple and use an oven-safe pan for this one – less dishes! We sear the chicken first then cook in oven.
Instructions
- Butterfly your chicken breasts. Slice down the side with a knife and spread the breast open. Be careful not to cut all the way through. Cover with plastic wrap and pound the chicken to approximately ¼” thickness. My video shows this well.
- I only needed one medium to large tomato for this recipe. Just remove the core and slice the tomato. You should get four good slices from it. Then I cut the slices in half. So two half slices is what we’re looking for per chicken breast.
- The asparagus. All you’re doing here is cutting off the discolored ends. I usually cut off the white and purple part.
- Shred your 8 ounce block of sharp provolone cheese. I think the sharp provolone is a great complement to the cream cheese so make sure you read the package and that is says “sharp” provolone.
- Slice four strips of cream cheese. You may need more or less depending on the size of your chicken breasts. Cheese is kind of discretionary. If you want to stuff as much as you can fit – you can do that.
- Stuff the chicken! Lay down the cream cheese slices. Then the tomatoes. Then Asparagus. Top with the shredded sharp provolone. Gently fold over. Stick the toothpicks into the side of the chicken breast. Remember, we’ll be searing the top and bottom of the chicken so placing the toothpicks into the side is necessary. Repeat the process until all the chicken is stuffed.
- Season the chicken. Sprinkle your salt, pepper, ½ of the herbs de provence and ½ of the paprika on the top of the chicken. If you don’t have herbs de provence you can substitute with Italian seasoning, dried basil, dried thyme or rosemary.
- Put olive oil in a large, oven-safe pan and heat on med-high heat. Add the stuffed chicken breasts to the pan – seasoned side down. Sprinkle the remaining herbs de provence and paprika on the chicken. Let them cook for three minutes. Flip them over in the pan to cook the other side for three minutes. They should have a nice golden sear (see video). Put your pan in a preheated oven at 375 degrees and cook, uncovered, for about 15-20 minutes. I always have a thermometer handy to stick in the chicken. The internal temp of the chicken should be 165 degrees before consuming. You want it cooked through with no pink. Everyone’s oven is different. My oven runs hot. Check the internal temp of chicken at the 15 minute mark.
- While the chicken is cooking, you can chop your parsley garnish if you’re using that.
- When the chicken is finished, you can plate it individually or serve on a platter. I let it rest for about 5 minutes before serving. Again, the chicken breasts I used were huge (it’s all they had at the store) so you could also cut the pieces in half and serve with a side dish or salad. Don’t forget to pull out all those toothpicks!
Enjoy!
Equipment
Calphalon Saute Pan with Lid (5QT)
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Kitchen Mallet (Meat Tenderizer)
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Notes
- Best reheating method for leftovers: I reheated this in a pan, on the stovetop, covered, on very low heat for about 7-10 minutes. Tasted as good as when I made it.
- BONUS: This is freezable!! I tested this and I couldn’t believe the result. I wrapped it in plastic wrap, then put in a covered plastic container. A week later, I put it in the refrigerator overnight, then reheated in a pan as described above. It seriously tasted exactly the same.
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