Asparagus & Sun-dried Tomato Stuffed Chicken


  • 2 Boneless Skinless Chicken Breasts
  • 1 tsp. Italian Seasoning
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • Pinch of Salt & Pepper
  • 1 tbsp. Olive Oil
  • 4 slices Provolone Cheese or Mozzarella Cheese
  • cup Sun Dried Tomatoes julienned
  • 6 sprigs Asparagus ends trimmed
  • Toothpicks


  • Preheat oven to 400 degrees. Butterfly each chicken breast by slicing them down the center the long way to create a pocket. Season with the seasonings listed. Set chicken aside.
  • Prepare the julienned sun-dried tomatoes and trim the ends off of the asparagus. Lay out two slices of cheese slightly overlapping each other and fill with 3 asparagus and half of the sun-dried tomatoes. Do the same with the other two slices of cheese. Roll up the asparagus and tomatoes in the cheese and stuff into each piece of chicken. Secure ends with a toothpick.
  • In a frying pan, heat the olive oil and sear each side of the stuffed chicken breasts about 3 minutes on each side. Transfer to a baking dish and bake for 30 minutes (flipping chicken half way through) or until center of chicken reaches 165 degrees.