Asparagus Stuffed Chicken Breast with Cilantro Cream Sauce

Fresh lemon and herb seasoned chicken stuffed with tender asparagus, provolone and parmesan cheeses. This Asparagus Stuffed Chicken Breast with Cilantro Cream Sauce is incredibly easy to prepare but looks like you spent so much time preparing it.

Asparagus stuffed chicken breast

Chicken dinners can get boring, really fast. During the summer I tend to favor simply throwing boneless chicken breast on the grill with varying sauces or seasonings just because it’s so easy. One way to mix it up, however, is to stuff them. It makes for a one pot meal and you can keep the dish healthy and low carb by opting for vegetables and lower fat cheeses. I still feel the stuffed breast requires some form of sauce, so for this dish I chose a cilantro cream sauce that pairs really well with the other ingredients.

How to make

To prepare the asparagus stuffed chicken breast, slice each breast horizontally to form a pocket. Rub the herb mixture on the outside of the oiled chicken breasts. Inside the pocket of the chicken breast you’ll add slices of nutty swiss cheese and an aged, sharp parmesan cheese which will surround the tender stalks of asparagus. Use cooking string or toothpicks to hold the chicken breast closed and sear on both sides until browned.

Just before placing the dish in the oven to bake, place thin slices of lemon on the top of each breast. The juices from the cooking lemons will seep out and flavor the outside of the chicken just enough to give the dish a fresh, flavor without overpowering it.

The cilantro cream sauce can be made while the chicken is in the oven. It’s a simple mixture of cream cheese, sour cream, tomatillo salsa and spices. The creamy, fresh flavor of this sauce is the perfect accompaniment to the stuffed chicken breast. If you are watching carbs or fat, you can easily substitute low-fat or non-fat cream cheese and sour cream.

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5 from 2 votes

Asparagus Stuffed Chicken Breast with Cilantro Cream Sauce

Fresh lemon and herb seasoned chicken stuffed with tender asparagus and provolone and parmesan cheeses. Served with a dollop of cilantro cream sauce, this dish is incredibly easy to prepare but looks like you spent so much time preparing it.
Prep Time20 mins
Cook Time35 mins
Servings: 4 people
Calories: 544kcal

Ingredients

Asparagus Stuffed Chicken Breast

  • 4 boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • ¼ teaspoons thyme dried
  • ¼ teaspoons basil dried
  • ¼ teaspoons oregano dried
  • ¼ teaspoons parsley dried
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 8 slices swiss cheese
  • 1 lb. asparagus ends trimmed
  • cup parmesan cheese shredded
  • 2 tablespoons butter
  • 1 tablespoon honey
  • ½ lemon thinly sliced

Cilantro Cream Sauce

  • 1 (8 ouncpackage cream cheese softened
  • 1 tablespoon sour cream
  • 1 tablespoon tomatillo salsa
  • 1 tablespoon Fresh Lime Juice

Instructions

  • Preheat oven to 375 degrees.
  • Use a sharp knife to slice each chicken breasts horizontally to form a pocket – be sure not stop cutting about 1/2 inch from the ends and other side so that you aren’t cutting all the way through the chicken breasts.
  • Rub chicken with oil on both sides, then season with salt and pepper, garlic powder, paprika, and Italian seasoning/dried herbs and use fingertips to rub seasonings into the chicken.
  • Open the pocket and place two slices of provolone cheese, then 3-4 asparagus stalks, and lastly sprinkle with 1/4th of the parmesan cheese before closing the pocket and using toothpicks to secure the pocket closed.
  • Melt butter in a large oven-safe skillet over medium-high heat. Once butter is melted, stir in honey. Immediately add chicken to pan, cook for about 2 minutes until browned, then flip and cook another 2 minutes til browned on the other side. Top chicken with lemon slices.
  • Bake in preheated oven for 15-25 minutes until chicken is cooked through (165 degrees with instant thermometer), cheese is melted, and asparagus is tender. (Cooking time will vary based on the thickness of the chicken breasts).
  • Cilantro Cream Sauce: Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Nutrition Facts
Asparagus Stuffed Chicken Breast with Cilantro Cream Sauce
Amount Per Serving
Calories 544 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 18g113%
Cholesterol 152mg51%
Sodium 591mg26%
Potassium 733mg21%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 8g9%
Protein 48g96%
Vitamin A 1828IU37%
Vitamin C 16mg19%
Calcium 680mg68%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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