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+ servings

Chicken Breast Wrapped Asparagus

Chicken wrapped around asparagus spears creates a delicious main course that will intice your guests!
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Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 skinless boneless chicken breasts
  • 1 tsp Italian seasoning
  • ½ tsp sea salt
  • ½ tsp Smoked Paprika
  • ½ tsp freshly ground black pepper
  • 8 garlic cloves minced You can always decrease the amount of garlic. I love garlic, so I tend to use the most I can.
  • 4 tsp tomato paste
  • 4 thin slices of fresh Mozzarella cheese
  • 1 cup Parmesan Reggiano cheese finely grated
  • 12 Asparagus green or white stalks trimmed Wash the spears, break off the tough ends. Then, using a vegetable peeler, peal away the tough sking from the bottom 1/3 of the spear.
  • 4-6 sun dried tomatoes cut in half
  • Cotton Twine
  • 1+ TBS EVOO
  • TBS Basil chiffonade cut
  • 8 ounces Arugula
  • 8 tomato slices grilled

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Carefully cut the breast in half, butterflied, but leave the two sides connected.
  • Mix the Italian Seasoning, paprika, salt, pepper and garlic in a small bowl.
  • Place the chicken on a clean board and sprinkle with 1/4 of the seasoning.
  • Spread 1 tsp of the tomato paste over one side of the butterflied chicken breast.
  • Place a piece of Mozzarella cheese on each half of the chicken. Then add ¼ of a cup of the Parmesan cheese.
  • Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes on top of the mozzarella.
  • Roll the chicken over the asparagus, and tie the packet with 2 pieces of cotton twine. Twine works so much better than toothpicks in my opinion.
  • Heat the EVOO in a large cast-iron skillet over medium heat. Add the chicken and sear it until nicely golden brown on all sides, about 2-3 minutes per side.
  • Once the chicken is seared and browned, place the cast iron pan into the oven and bake the chicken for 15-20 minutes or until it is cooked through and no longer pick in the inside. You can also use a thermometer, and the chicken is done when it reaches 165 degrees F.
  • Plate this over a bed of arugula about 2 ounces per plate and sprinkle the basil over the top of the chicken. Add a few grilled tomato slices to each plate.
Keyword Asparagus, Chicken breast, wrapped foods, wrapped in chicken
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