Asparagus Stuffed Chicken Breast Recipe

Asparagus Stuffed Chicken Breast Recipe– Chicken breasts stuffed with asparagus, sun-dried tomatoes, and mozzarella cheese, and baked in the oven. Tender, juicy, keto-friendly, easy to make chicken breast seasoned with garlic powder, paprika, and Italian seasoning mix.




Prep time

10 minutes

Cooking time

30 minutes




  • 4 boneless-skinless breasts-chicken

  • 1 cup (250 ml) seasoned breadcrumbs

  • 5 mL (1 tsp.) Parsley, fresh, chopped

  • 5 ml (1 teaspoon) of tarragon

  • 1/4 cup (60 ml) parmesan cheese, grated

  • 1/4 cup (60 ml) parmesan cheese, grated

  • 4 slices of deli ham

  • 8 asparagus spears

  • 45 ml (3 tbsp.) Butter, at room temperature

  • 15 ml (1 tbsp.) Lemon juice

  • 1/4 teaspoon (1.25 ml) paprika

  • 15 ml (1 tbsp.) Olive oil


  • Preheat the oven to 190 ° C (375 ° F).
  • Pound or flatten each chicken breast with a meat mallet or rolling pin between two sheets of clear food wrap.
  • In a bowl, combine the butter, parsley, tarragon, Parmesan cheese, lemon juice and paprika.
  • On each chicken breast, place a slice of ham, two asparagus tips and some of the butter mixture (divided into four). Roll up each chicken breast and then coat with breadcrumbs.
  • Grease a baking dish with oil.
  • Place each rolled and coated chicken breast in the baking dish, taking care to put the seal underneath.
  • Place in the oven and cook for about 45 minutes until the chicken is cooked through and the juices run clear.
  • Serve with rice and arugula salad.