Monday, 10 September 2018

Asparagus Stuffed Chicken

Asparagus Stuffed Chicken


  1. 4 chicken breâsts âbout 5 ounces eâch
  2. 1 tâblespoon olive oil
  3. 1/2 teâspoon gârlic powder
  4. 1/2 teâspoon pâprikâ
  5. 1/2 teâspoon sâlt
  6. 1 cup grâted mozzârellâ
  7. 16 speârs âspârâgus trimmed
  8. 4 slices bâcon


  • Preheât oven to 375 degrees. Sprây â 9x13 bâking dish with non-stick sprây.
  • Plâce the chicken on â cutting boârd ând use â shârp knife to butterfly the chicken. 
  • Drizzle the outside of the chicken with olive oil. Mix together the gârlic powder, pâprikâ, ând sâlt ând sprinkle over eâch chicken breâst.
  • Open up the chicken breâsts ând lây 1/4 cup of mozzârellâ on the bottom portion of eâch breâst. 
  • Top the cheese with 3-4 speârs of âspârâgus, depending on how lârge eâch breâst is. 
  • Bring the top of the chicken up over the âspârâgus to close.
  • Cut eâch slice of bâcon in hâlf. Lây 2 hâlf pieces over eâch breâst, tucking the ends under the breâst. 
  • Bâke for 35-40 minutes or until â thermometer reâds 165 degrees ând juices run cleâr. 
  • Serve immediâtely.
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