Description
Juicy chicken fillets stuffed with melted cheese, fresh asparagus, sun-dried tomatoes, and finished with a rich basil pesto for a flavorful, comforting dish.
Ingredients
Scale
- 4 medium chicken fillets
- 12 asparagus spears, trimmed
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/3 cup basil pesto
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F.
- In a bowl, mix mozzarella, parmesan, sun-dried tomatoes, minced garlic, and a small portion of pesto.
- Heat olive oil in an oven-safe skillet over medium heat.
- Slice a pocket into each chicken fillet and season with salt and black pepper.
- Stuff each fillet with the cheese mixture and place asparagus spears inside.
- Sear the chicken for 3 to 4 minutes on each side until golden.
- Transfer the skillet to the oven and bake for 15 to 18 minutes until fully cooked.
- Remove from the oven and spoon remaining pesto over the top.
- Let rest for a few minutes before serving.
Notes
- Do not overstuff the chicken to prevent filling from spilling out
- Use toothpicks if needed to secure the filling
- Let the chicken rest before slicing for juicier results
- Serve with mashed potatoes or a fresh salad for a complete meal
Nutrition
- Serving Size: 1 stuffed chicken fillet
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 110mg
Keywords: cheesy stuffed chicken, asparagus chicken, sun-dried tomato chicken, pesto chicken recipe, baked stuffed chicken