Cheesy Asparagus & Bacon Stuffed Chicken Breast

These Cheesy Asparagus and Bacon Stuffed Chicken Breasts are the freaking BOMB!

Not only are they ultra cheesy with cream cheese AND mozzarella. They are everything that you’ve never knew you wanted all wrapped up in a perfectly seasoned juicy chicken breast. 

Hello, friends! It has been a minute, I know!

Life got CRAZY over the last month. I just needed to take a step back and that meant literally shutting off the computer for 3 weeks. I have never taken this big of a “blogging break” before, but I am not here to bore you with a life update. If your curious you can read about what we've been up to in our newsletter!

Anyways, all that matters is we are back AND this chicken breast needs to be in your life very, very soon. 

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First things first, you need to butterfly the chicken breasts

For this step, you'll need 4 boneless chicken breasts, a sharp knife, plastic wrap, and a meat mallet or rolling pin.

Lay the boneless chicken breast flat on a cutting board and place your hand flat on top. 

Cut into the side of the chicken breast horizontally with a sharp knife. Be careful not to cut right through the chicken breast. Open the chicken breast up, resembling a “butterfly” shape. 

See, this photo above shows that the chicken is roughly the same thickness all the way around the stuffing? This is what you're going for!

To do this, use a meat mallet or a rolling pin to pound the chicken breasts. This really helps make them evenly sized and helps make them larger and easier to stuff with all that yummy stuff! Making the chicken a uniform thickness throughout also helps the cooking time and it ensures that the chicken is cooked evenly. 

Cover a butterflied chicken breast with plastic wrap and pound it with the end of a rolling pin or the flat side of a meat mallet until the chicken is a uniform thickness. Repeat this step until all of the chicken breasts are complete. 

Now, onto the good stuff

Stuffing the chicken breast with cheese, asparagus, and bacon!

Preheat the oven to 375°F.

In a small mixing bowl combine the oregano, garlic powder, paprika, salt, black pepper and stir with a fork to just combine.

Now, in a medium sized mixing bowl add the butterflied chicken breasts and sprinkle the seasoning on top. 

Toss the chicken breasts using a pair of tongs to fully coat it with the seasoning mixture. 

After the chicken has been seasoned, lay the chicken breasts open on a flat surface, butterflied side up. 

On one side of the chicken breast, layer on the toppings. Start with the cream cheese, then 3 sprigs of asparagus, topped with the mozzarella and bacon. 

After all of the toppings are layered in, fold the chicken breast over. Then, seal it with two toothpicks along the side. Repeat until all of the breasts are stuffed and sealed.

Cooking the chicken breasts 

In a large oven safe frying pan or a large cast iron skillet heat the vegetable oil over medium-high heat until it is hot. Carefully add in the stuffed chicken breasts and sear them until they are browned, about 3-4 minutes. 

After one side of the chicken is browned, flip the chicken breasts over and remove from the pan from the heat. 

Loosely place some aluminum foil on top of the pan. Bake in the preheated oven for 20-25 more minutes until the chicken breasts are cooked through and juicy! (don't forget to remove the toothpicks before serving!)

What to serve with this Delicious masterpiece?

Some good options are:

• A simple side salad with a yummy vinaigrette.
• Pan Fried Maple Sweet Potatoes.
• Crispy Baked Wedge Fries.
• Roasted Kalettes.

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