Ingredients:
4 boneless, skinless chicken breasts
12 asparagus spears, trimmed
4 oz cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 tbsp olive oil
Salt and pepper to taste
1 tsp dried thyme (optional)
1 tsp lemon zest (optional, for extra freshness)
1/4 cup chicken broth (for baking)
Preparation:
Prepare the Chicken:
Preheat the oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being cautious not to cut all the way through.
Season both sides of the chicken breasts with salt, pepper, and dried thyme (if using).
Prepare the Stuffing:
In a bowl, mix together the softened cream cheese, shredded mozzarella cheese, Parmesan cheese, minced garlic, and lemon zest (if using). Stir until well combined.
Stuff the Chicken:
Stuff each chicken breast with the cream cheese mixture and 3 asparagus spears. You can secure the pocket with toothpicks if needed to hold everything in place.
Sear the Chicken:
Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Bake the Chicken:
Once seared, add the chicken broth to the skillet and transfer it to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
Serve:
Remove the toothpicks if used, and serve the asparagus stuffed chicken hot. Garnish with additional Parmesan cheese or fresh herbs if desired.
Enjoy this delicious and elegant dish, perfect for dinner parties or a special weeknight meal!