Stuffed Chicken Breast

The holidays are behind us and we’re back with one of our easy and delicious weeknight meals! We’re currently loving this dish and how versatile it is. Our Seasoning Beneath My Wings spice blend is the star of this recipes, but what you choose to stuff your chicken with can vary! In this version, we decided on mozzarella, asparagus and sun dried tomatoes. We’ll be playing around with other delicious and nutritious combos to stuff our chicken with and would love to hear from you!


Makes 2 servings

  • 2
    chicken breasts (medium-sized)
  • 2 tbsp
  • 2 tsp
    smoked paprika
  • salt and pepper to taste
  • 2
    slices of mozzarella
  • 6
    asparagus spears, hard stalks trimmed
  • 1/4 cup
    sun dried tomatoes
  • 1 tbsp
    extra virgin olive oil


  1. Preheat the oven to 400F.
  2. Using a kitchen mallet, pound the chicken breasts until they are flattened.
  3. Slice the chicken breasts lengthwise, creating a pocket (be sure not to cut the chicken completely in half).
  4. Season the chicken breasts (inside and outside) with Seasoning Beneath My Wings, smoked paprika, salt and pepper.
  5. Refrigerate for an hour - 24 hours.
  6. Once ready, lay one slice of mozzarella on a cutting board. Place three asparagus spears and half of the sun dried tomatoes on top. Gently roll the mozzarella over the asparagus and sun dried tomatoes. Insert the roll into the chicken breast pocket and secure the opening with a toothpick. Repeat with the other chicken breast.
  7. In an oven-safe skillet, heat the olive oil and add the stuffed chicken breasts. Sear for 3-5 minutes on each side until golden brown.
  8. Place skillet in the oven and cook for another 15 minutes. Serve hot and enjoy!
Samantha Binkley