Asparagus Stuffed Chicken Breast
Ingredients
-
4
large
Boneless skinless chicken breast
-
1/4
cup
Olive oil
-
2
tbsp
Lemon juice
-
to taste
Sea salt
-
to taste
Black pepper
-
4
cloves
Garlic (minced)
-
8
slices
Provolone cheese
-
12
spears
Asparagus (trimmed)
-
1/2
tsp
Smoked paprika (optional)
Instructions
- Brine the chicken breasts in warm water with salt for 10-20 minutes.
- Preheat the oven to 400°F (204°C).
- Remove the chicken from the brine, pat dry, and butterfly each breast.
- Pound the chicken to about 1/4 inch thick.
- Whisk together olive oil and lemon juice, then brush onto the chicken and season with salt and pepper.
- Spread minced garlic over the chicken, top with provolone and asparagus, then roll tightly.
- Sear the chicken in a hot skillet for 3-5 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 10-15 minutes until cooked through.
- Let rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
388
Total fat
26.6g
Total carbohydrates
2.4g
Total protein
34g
Sodium
0mg
Cholesterol
0mg
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