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Asparagus & Sun-dried Tomato Stuffed Chicken Skillet

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.