This Asparagus and Mozzarella Stuffed Chicken recipe is so delicious and is the perfect mid-week meal for the whole family to enjoy. Serve with buttery new potatoes and seasonal vegetables for a healthy, balanced meal.
Ready in; 40 minutes
4 boneless skinless Becketts chicken breasts
1 tsp. dried oregano
1/2 tsp. garlic powder
Freshly ground salt
Freshly ground black pepper
4 slices mozzarella
Zest of 1 lemon
Pinch red pepper flakes
16 pieces of English asparagus available from Becketts Greengrocers (4 pieces in each chicken breast)
2 tbsp. Extra-virgin olive oil, for pan
Lemon wedges, for serving
Grated Parmesan, for garnish
Preheat oven to 190C/170C fan/gas 5. In a medium bowl, toss the asparagus with 1 tablespoon olive oil, lemon zest, and red pepper flakes.
On a clean chopping board, cut a pocket into each chicken breast, then stuff with mozzarella and asparagus. Season chicken all over with oregano, salt, and pepper. Secure with toothpicks.
In a skillet or a large pan if you do not have a skillet over medium-high heat, heat a tablespoon of olive oil. Add chicken and cook until seared and golden on bottom (about 5 minutes). Flip chicken and cook until second side is golden, about 5 minutes more.
Transfer skillet to oven, or if you are using a large pan transfer the chicken into an oven proof dish greased with a little oil and bake until chicken is cooked through, 10 to 15 minutes more.
Squeeze fresh lemon juice over cooked chicken and garnish with Parmesan.