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Asparagus & Sun-dried Tomato Stuffed Chicken Skillet
Asparagus is in season right now!
Not only is this vegetable a TOTAL POWERHOUSE for nutrition, it’s very versatile and beautiful to add to all of your Spring & Summer meals!
This skillet is one of my all time favorites in the Springtime.
I hope you LOVE it!
Asparagus contains anti-inflammatory and antioxidant nutrients help to reduce chronic health problems including type 2 diabetes, heart disease and cancer.
Asparagus also contains good amounts of inulin, which becomes a food source for good and healthy gut bacteria.
Good bacteria in our digestive tract will help with better nutrient absorption, a lower risk of allergies, and lower risk of colon cancer.
Makes 4 servings
Ingredients:
- 4 large chicken breasts
- 1 Tbsp avocado oil, or olive oil
- 1 Tbsp fresh lemon zest (optional, but amazing!)
- sea salt and fresh ground pepper, to your taste
- 12 small asparagus stalks, ends trimmed
- 4 small slices high-quality mozzarella cheese
- 4 Tbsps sun-dried tomatoes, chopped
- 1 tsp garlic salt
Instructions:
Preheat the oven to 375 degrees f.
Cut the chicken breast in half, length-wise, but just enough to make a pocket, as shown. 
Rub the inside of the chicken breast with lemon zest, sea salt and pepper.
Place chicken on a cutting board and stuff each equally with the mozzarella, asparagus and sun dried tomato, then fold over.
Insert a large toothpick to close the pocket. Rub the chicken with a pinch of garlic salt and pepper.
Heat oil in a large and oven safe skillet over medium-high heat.
Sear the chicken for 3 minutes per side then place the skillet in the oven. 
Bake in your preheated 375 degree oven for about 15-20 minutes, or until cooked through and no longer pink in the inside.
Enjoy!
❤Rachel
Ingredients
- 4 large chicken breasts
- 1 Tbsp avocado oil, or olive oil
- 1 Tbsp fresh lemon zest (optional, but amazing!)
- sea salt and fresh ground pepper, to your taste
- 12 small asparagus stalks, ends trimmed
- 4 small slices high-quality mozzarella cheese
- 4 Tbsps sun-dried tomatoes, chopped
- 1 tsp garlic salt
Instructions
- Preheat the oven to 375 degrees f.Â
- Cut the chicken breast in half, length-wise, but just enough to make a pocket, as shown.Â
- Rub the inside of the chicken breast with lemon zest, sea salt and pepper.
- Place chicken on a cutting board and stuff each equally with the mozzarella, asparagus and sun dried tomato, then fold over.
- Insert a large toothpick to close the pocket.Â
- Rub the chicken with a pinch of garlic salt and pepper.Â
- Heat oil in a large and oven safe skillet over medium-high heat.Â
- Sear the chicken for 3 minutes per side then place the skillet in the oven.Â
- Bake in your preheated 375 degree oven for about 15-20 minutes, or until cooked through and no longer pink in the inside.Â
