Cheesy Asparagus & Bacon Stuffed Chicken Breast

cheesy asparagus and bacon stuffed chicken breast right out of the oven

5 from 1 vote

Cheesy Asparagus & Bacon Stuffed Chicken Breast

Cheesy Asparagus and Bacon Stuffed Chicken Breasts are everything that you’ve never knew you wanted all wrapped up in a perfectly seasoned, juicy chicken breast.

Cook Time1 5

Total Time1 5

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 535kcal

Author: Jessica

Ingredients

4 Boneless Chicken Breasts butterflied
12 Asparagus trimmed
4 oz Cream Cheese
8 slices Mozzarella Cheese
4 slices Bacon cooked
3 Tablespoons Vegetable Oil
1 teaspoon Oregano
½ teaspoon Garlic Powder
½ teaspoon Paprika
½ teaspoon Salt
½ teaspoon Black Pepper
8 toothpicks

Instructions

To butterfly the chicken breast

Lay the 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.
Remove the knife and open the chicken breast up, resembling a “butterfly” shape.
Now you’ll want to make the chicken breast a uniform thickness. To do this, cover the butterflied breast with plastic wrap and pound it with the end of a rolling pin or the flat side of a meat mallet.
Pound until the chicken is a uniform thickness. Remove the plastic wrap and repeat the process until all of the butterflied chicken breasts are done.

To make the stuffed chicken breast

Preheat the oven to 375°F
In a small bowl combine the oregano, garlic powder, paprika, salt, black pepper. Stir to combine.
In a medium sized mixing bowl add the butterflied chicken breasts and sprinkle the seasoning on top. Toss the chicken breasts to fully coat with the seasoning mixture.
Lay the chicken breasts open on a flat surface.
On one side of the chicken breast, layer in the toppings, starting with the cream cheese, then 3 sprigs of asparagus, topped with the mozzarella and bacon.
Fold the chicken breast over and seal it with two toothpicks.
Repeat steps 4-5 until all of the breasts are stuffed and sealed.
In a large oven safe frying pan or a cast iron skillet heat the vegetable oil over medium-high heat until it is hot. Add the stuffed chicken breasts to the pan and sear until browned, about 3-4 minutes.
Flip the chicken breasts over, remove from the pan from the heat and 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!

Notes

Store leftovers in an air tight container in the refrigerator for 3-4 days.

To reheat, place the chicken into a frying pan and heat over medium heat until thoroughly heated.

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