Black Pepper Asparagus Stuffed Chicken Breast 🍗🌱
Ingredients (Serves 4):
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 bunch asparagus, trimmed and blanched
- 1 cup grated mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1–1½ teaspoons freshly ground black pepper (increased for bold flavor)
- 1 teaspoon dried herbs (thyme, rosemary, or Italian seasoning)
- For Baking:
- ½ cup chicken broth (to keep chicken moist)
- Optional Mushroom Addition (inspired by your previous recipe):
- ½ cup sliced mushrooms (e.g., cremini or button), sautéed
- Garnish:
- Extra black pepper and chopped parsley (optional)
Instructions:
- Preheat Oven:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare the Chicken:
- Slice each chicken breast horizontally to create a pocket, being careful not to cut through completely.
- Stuff the Chicken:
- In a bowl, mix blanched asparagus, minced garlic, mozzarella, sautéed mushrooms (if using), and a pinch of salt and ½ teaspoon black pepper.
- Stuff each chicken breast pocket with the asparagus-cheese mixture, securing with toothpicks if needed.
- Season:
- Rub the outside of each chicken breast with olive oil. Season generously with salt, 1–1½ teaspoons freshly ground black pepper, and dried herbs for a peppery, aromatic crust.
- Bake:
- Place stuffed chicken breasts in the baking dish. Pour chicken broth around them to keep moist.
- Bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
- Serve:
- Let chicken rest for 5 minutes. Remove toothpicks (if used).
- Serve warm with a final grind of black pepper and optional parsley. Pair with roasted potatoes, a light salad, or buttered noodles (inspired by your previous recipes).
Black Pepper Tips:
- Freshly Ground: Use freshly ground black pepper for a vibrant, spicy kick that complements the mozzarella and asparagus.
- Toasted Pepper: Lightly toast whole black peppercorns in a dry skillet for 1–2 minutes before grinding to deepen the flavor.
- Balance: The creamy mozzarella tempers the pepper’s heat, so feel free to add an extra grind before serving for boldness.
Cook Notes:
- Asparagus: Blanching (boiling for 1–2 minutes, then plunging into ice water) keeps asparagus vibrant and tender.
- Cheese: Swap mozzarella for provolone or parmesan for a sharper flavor, or mix in a bit of cream cheese for a creamier filling (echoing your Alfredo recipe).
- Moisture: The chicken broth ensures juicy chicken; don’t skip it.
Variations:
- Mushroom-Stuffed Twist: Add ½ cup sautéed mushrooms to the stuffing (tying to your Chicken with Mushroom recipe) for an earthy, umami boost.
- Creamy Black Pepper Sauce: Serve with a quick sauce inspired by your Creamy Garlic Butter Chicken: Sauté 1 tablespoon butter, 1 clove garlic, ½ cup heavy cream, and ½ teaspoon black pepper; drizzle over the chicken.
- Spicy Kick: Mix ¼ teaspoon red pepper flakes into the stuffing or sprinkle over the chicken with the black pepper for extra heat.
Serving Suggestions:
- Roasted Potatoes: Season with black pepper and rosemary to match the dish’s flavor profile.
- Light Salad: A lemony arugula salad balances the richness.
- Buttered Noodles: Inspired by your linguine recipe, toss with a touch of garlic butter and black pepper.
Connection to Your Previous Recipes:
- Black Pepper Theme: The increased black pepper in the seasoning and optional sauce aligns with your consistent use of bold, peppery flavors across recipes.
- Mushroom Link: Adding mushrooms to the stuffing connects this to your Chicken with Mushroom and Amish Hamburger Steak Bake recipes, creating a cohesive flavor thread.
- Creamy Element: The optional creamy sauce variation echoes the Alfredo sauce from your Creamy Garlic Butter Chicken & Linguine, tying your recipes together.
