These Asparagus Stuffed Chicken Breasts are oozing with provolone cheese and turn out so tender and moist. Simple enough to prepare for any night of the week, yet elegant enough for a special occasion meal.
Most of the recipes on the blog are made rather effortlessly; but there are recipes I make that require some effort and time devoted to the preparation process. This Asparagus Stuffed Chicken Breasts is one of those recipes. It may take a bit more time to prepare but the cooking time is under 40 minutes and is totally worth the extra minutes it takes to assemble and brown up the stuffed chicken breasts. We love serving this Savory Herb Rice with the stuffed chicken.
Asparagus Stuffed Chicken Breasts
- 16 fresh asparagus spears
- 4 boneless skinless chicken breasts
- 2 tbsp Dijon mustard
- 4 slices provolone or Swiss cheese
- 4 slices deli ham
- 1/2 cup all-purpose flour
- 2 eggs lightly beaten
- 1 cup Panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup unsalted chicken stock
- Preheat oven to 350 degrees. Spray an 8-inch oven proof baking dish with non-stick spray.
- In a large oven-safe skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
- Flatten each chicken breast to 1/4-in. thickness.
- Spread mustard over one side of each chicken breast.
- Down the center of each, place a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks.
- Prepare your breading stations by having separate shallow bowls for flour and eggs. In a third shallow bowl combine the Panko bread crumbs and Parmesan cheese.
- Dip chicken in the flour, egg, then bread crumb mixture.
- In a large skillet, on medium-high, heat the butter and olive oil till hot. Then brown each chicken piece on all sides.
- Transfer the browned chicken breasts to the prepared 8-inch baking dish.
- Add chicken broth to skillet, stirring to loosen browned bits from pan. Pour chicken broth over chicken.
- Bake at 350 degrees for 20-25 minutes or until done.
OMG – I added a few fresh mushrooms – didn’t have the ham and we aren’t mustard fans. Used provolone cheese too,. ABSOLUTELY WONDERFUL!
I bet the mushrooms were super delicious. I’m going to add those next time!
Very good. Used provolone cheese and ham with mustard. Keeping this recipe. Cooked it in oven in the cast iron fry pan that I browned in. One pan. Thumbs up for us.
Can I make this recipe up earlier in the day and bake later after guests arrive?
Yes! Just take the stuffed chicken breasts out of the refrigerator about 30 minutes before cooking them so they chicken comes to room temp.
Thank you, I will try it tonight
Mark DeClerck says
Tried it – loved it! I would add another slide of cheese next time but it turned out delicious.
Can’t go wrong with more cheese!
This was delicious! I didn’t precook the asparagus and it was perfect and didn’t use the ham. Browned them in my cast iron pan then put it in oven so a simple clean up!
Easy clean up is tops in my book!
Leslie Payne says
This is an amazing recipe!! Delicious and easy to make.
Awesome recipe. We just loved this. It is a healthy dish without cutting out any taste. I used a little more Parmesan and they were amazing.
Made this tonight exactly described. It was fantastic. Even my teenagers said excellent dinner Mom! This one makes it to the recipe book!
That’s so wonderful to hear, thank you!
I have made these twice in ten days! My family is in love! There is nothing I would change. Yum😋
Thank you! I love this! We love the recipe, too and now I have to make them again
Loved it. A bit of a process for a weeknight meal, not difficult but enough steps to take some time. Totally worth it though. Will definitely be making again…on a Saturday!
Glad you enjoyed the recipe, Kyle! Yes, it can be a bit of a process and it is worth it.
Made exactly as the recipe. Delicious! Will make again.
Wonderful to hear!