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3.94 from 15 votes

Asparagus Stuffed Chicken Breasts

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.
Author: Lisa Kerhin


  • 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. ┬áSpray 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.