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Asparagus-Stuffed Chicken Breasts

A delicious and healthy dish combining tender chicken, creamy cheese, and vibrant asparagus, perfect for family dinners or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Choose fresh over frozen for the best flavor; organic if possible.
  • 4 slices Provolone cheese Creamy and rich; can substitute with Mozzarella, Gouda, or vegan cheese.
  • 4 large leaves basil Fresh basil is crucial for flavor; dried can work in a pinch.
  • 1/2 pieces lemon (juice & zest) Fresh lemon completes the flavor profile; bottled won’t have the same brightness.
  • 12 spears asparagus (trimmed) Fresh, firm asparagus is ideal; frozen can be used but alters texture.
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for seasoning.
  • 2 tablespoons olive oil A good quality extra virgin olive oil enhances the flavor.

Method
 

Preparation
  1. Preheat your grill to medium-high heat.
  2. Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
  3. Place a slice of Provolone in the center of each chicken breast, layer a basil leaf on top, followed by three asparagus spears.
  4. Roll the chicken around the stuffing contents tightly and use a toothpick to secure the rolls in place.
  5. Brush olive oil on all sides and generously season with salt and pepper.
  6. Squeeze lemon juice over each stuffed roll and sprinkle with lemon zest.
Cooking
  1. Grill the rolls with the lid closed for about 15 minutes, turning every five minutes. Use a meat thermometer to check for doneness; internal temperature should reach 165°F.
  2. Allow chicken to rest for 5 minutes before slicing.
Serving
  1. Serve alongside garlic mashed potatoes, a mixed greens salad, or roasted veggies.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Optional: Prepare a sour cream sauce on the side by mixing sour cream with chives, salt, and lemon zest.