Stuffed Italian Chicken Breasts

  • 2 skinless chicken breasts
  • ½ tsp Italian seasoning
  • Small pinch of salt and pepper
  • 4 slices mozzarella cheese
  • 6 asparagus spears
  • 6 large basil leaves
  • 4 large sundried tomatoes from a jar
  • 1 tsp olive oil
  1. Preheat your oven to 350F.
  2. Prep your cheese by slicing it into 4 thick slices. Wash and pinch off 6 large basil leaves. Lastly, take out 4-6 sundried tomatoes depending on the size. Set all ingredients aside on the cutting board to easily stuff the chicken breast.
  3. Sprinkle both sides of chicken breast with Italian seasoning and salt and pepper
  4. Slice both chicken breasts lengthwise to create a pocket. Don’t cut all the way through.
  5. Lay open chicken pocket and layer the cheese, basil, sundried tomato, and asparagus.
  6. Close chicken breast and if needed use a toothpick to keep it closed.
  7. Turn on cast iron or another ovenproof frying pan to medium heat. Heat until hot and then add in 1 tsp of oil. Place in chicken and sear the meat on each side for 2-3 minutes. Once browned then put in the preheated oven for 20-25 mins. Until the internal temperature of the Stuffed Italian Chicken Breasts reaches 165F.
  8. Remove toothpicks from Stuffed Italian Chicken Breasts before serving.