🍗🌿 Mediterranean Asparagus Stuffed Chicken Breast
Juicy chicken breasts stuffed with asparagus, garlic, feta/mozzarella, herbs, and sun-dried tomato (optional), then roasted with lemon and olive oil.
🛒 Ingredients (Serves 4)
Chicken
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4 chicken breasts
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2 tbsp extra-virgin olive oil
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1 tsp garlic powder
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1 tsp paprika
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1 tsp dried oregano
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½ tsp thyme or basil
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Salt & pepper
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Juice of ½ lemon
Stuffing
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12–16 asparagus spears (trimmed)
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1 cup shredded mozzarella or crumbled feta (Mediterranean choice)
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2 tbsp sun-dried tomatoes, chopped (optional but delicious)
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1–2 garlic cloves, minced
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1 tbsp chopped parsley or basil
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Pinch of black pepper
For Baking
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1 tbsp olive oil
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Lemon slices
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Optional: cherry tomatoes around the chicken
🍳 Instructions
1. Prep the Chicken
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Preheat oven to 200°C (400°F).
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Carefully cut a pocket into each chicken breast (don’t cut all the way through).
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Season both sides of the chicken with:
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olive oil
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paprika
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garlic powder
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oregano
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thyme
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salt & pepper
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lemon juice
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2. Make the Stuffing
In a bowl mix:
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mozzarella or feta
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garlic
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parsley/basil
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sun-dried tomatoes (optional)
Place 3–4 asparagus spears inside each chicken breast.
Top with the cheese mixture.
Use toothpicks to secure if needed.
3. Sear the Chicken (Optional but recommended)
Heat 1 tbsp olive oil in a skillet.
Sear stuffed breasts 2 minutes per side to lock in flavor.
4. Bake
Transfer to a baking dish.
Add lemon slices and cherry tomatoes around the chicken if desired.
Bake for 22–28 minutes, depending on breast size, until:
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chicken is fully cooked
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cheese is melty
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asparagus is tender
5. Serve
Garnish with:
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fresh parsley
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extra lemon
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a drizzle of olive oil
🍽️ Pairs Well With (Mediterranean Style)
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Greek salad
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Lemon garlic couscous
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Roasted vegetables
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Spinach orzo
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Cauliflower rice (low-carb)
🌿 Variations
Feta + Spinach Stuffed Chicken
Replace mozzarella with feta and add ½ cup chopped spinach.
Creamy Ricotta Stuffing
Mix ricotta + garlic + lemon zest for a creamy filling.
Low-Carb Version
Skip cherry tomatoes and serve with roasted zucchini.
