Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 pound fresh asparagus spears, trimmed
- 4 ounces cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C).
- Butterfly each chicken breast by slicing horizontally almost all the way through, leaving one side attached. Open the chicken breasts like a book.
- In a small bowl, mix together cream cheese and mozzarella cheese.
- Spread the cheese mixture evenly over the inside of each chicken breast.
- Place a few asparagus spears on one half of each chicken breast.
- Fold the other half of the chicken breast over the asparagus and secure with toothpicks if needed.
- Brush the outside of the stuffed chicken breasts with olive oil.
- Sprinkle with garlic powder, salt, and black pepper.
- Place the chicken in a baking dish.
- Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for a few minutes before serving.
Notes
- You can use other cheeses like provolone or cheddar.
- Add a pinch of red pepper flakes for a little heat.
- Serve with a side of roasted vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg