Asparagus Stuffed Chicken Breast

Asparagus stuffed chicken breast filled with salty prosciutto, fresh vegetables, and melty provolone cheese! It's an easy low carb meal.

📝 Ingredients

• 1 pound asparagus (about 20 spears)
• 3 tablespoons olive oil (divided)
• 1 1/4 teaspoon kosher salt (divided)
• 3/4 teaspoon black pepper (divided)
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon garlic powder
• 2 ounces prosciutto (4 slices)
• 4 slices provolone cheese (or mozzarella, room temperature)
• 4 boneless skinless chicken breast (about 2 1/2 to 3 pounds total)

👨‍🍳 Instructions

1. 1Preheat the Oven - Set the oven rack to the lower-middle position and the temperature to 375ºF (191ºC).
2. 2Prepare the Asparagus - Wash and thoroughly dry. Trim off the tough fibrous ends to give about 7-inch-long spears. Evenly coat with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, Italian seasoning, and garlic powder.
3. 3Wrap the Asparagus - Divide the seasoned asparagus into 4 even bundles, about 5 stalks each. Tightly wrap one slice of prosciutto and one slice of provolone around the center of each bundle. Set aside.
4. 4Prepare the Chicken - Butterfly the chicken breast in half lengthwise, leaving about a ½-inch uncut area to keep one side connected. Repeat with the remaining pieces.
5. 5Season the Meat - In a small bowl, combine 1 teaspoon salt and ½ teaspoon black pepper. Evenly season each side of the chicken.
6. 6Stuff the Chicken - Inside each chicken breast, add the asparagus bundle. Close the opening on the side with toothpicks to secure the filling.
7. 7Sear the Chicken - Heat a large oven-proof skillet over medium heat. Once the pan is hot, add 2 tablespoons of olive oil. Add the chicken, presentation-side down, and lightly press it to make contact with the pan.Cook until golden brown on the surface, about 5 minutes. Flip and cook for 3 minutes. If using smaller chicken breasts, check for doneness, as baking may not be necessary.
8. 8Bake - Transfer the pan to the oven. Bake until no longer pink and the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 10 to 15 minutes, depending on the thickness.
9. 9To Serve - Transfer to a serving dish and rest for 5 minutes. Remove the toothpicks and serve while still hot.