Go Back

Asparagus Stuffed Chicken Breasts

These chicken breasts are stuffed with creamy Provolone cheese, fresh basil, and crunchy asparagus, creating a delightful medley of flavors that is perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Look for organic or pasture-raised for the best flavor.
  • 4 slices Provolone cheese Feel free to substitute with mozzarella or Gouda if preferred.
  • 4 large leaves basil Fresh is best! If unavailable, try using spinach or arugula.
  • 1/2 pieces lemon (juice & zest) Meyer lemons can add a nice twist.
  • 12 pieces asparagus spears (trimmed) Fresh asparagus preferred for crunch; frozen works too if thawed.
  • Salt & pepper Essential for seasoning; sea salt and freshly cracked black pepper are preferred.
  • 2 tablespoons olive oil A good quality extra virgin olive oil enhances flavor; substitute with avocado oil if desired.

Method
 

Preparation
  1. Preheat your grill to medium-high heat. If using a charcoal grill, arrange the coals for direct heat.
  2. Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch.
  3. Lay a slice of Provolone cheese in the center of each chicken breast and add a fresh basil leaf and 3 trimmed asparagus spears.
  4. Roll the chicken breast around the stuffing ingredients and secure with a toothpick.
  5. Brush olive oil on all sides of the chicken rolls and season with salt and pepper to taste.
  6. Squeeze lemon juice over each roll and sprinkle with lemon zest.
Cooking
  1. Place the chicken rolls on the grill and cook for about 15 minutes, turning every 5 minutes, until they reach an internal temperature of 165°F (75°C).
  2. Remove from the grill and let rest for 5 minutes before serving.
Serving
  1. Optional: Mix together 1/2 cup sour cream with a squeeze of lemon juice and a pinch of salt for a creamy dipping sauce.

Notes

Allowing the chicken to rest after grilling is crucial for juiciness. Use an instant-read thermometer for precise cooking to avoid dry chicken.