Description
This stuffed chicken breast recipe is filled with asiago, tomato, herbs, and breadcrumbs. Juicy, flavorful, and easy enough for weeknights.
Ingredients
Filling:
– 2 medium tomatoes, chopped
– 1 cup asiago cheese, shredded
– 1/4 cup parsley, chopped
– 1/4 cup roasted red peppers, chopped
– 1/2 cup breadcrumbs
Stuffed Chicken Breasts:
– 3 large chicken breasts
– 1/2 teaspoon salt (or to taste)
– 1/2 teaspoon pepper (or to taste)
– 1/2 teaspoon paprika
– 1 tablespoon olive oil
Instructions
1. Preheat oven to 375°F (190°C). Line a baking dish with foil or lightly grease.
2. Prepare the filling by combining tomatoes, asiago cheese, parsley, red peppers, and breadcrumbs in a medium bowl. Stir until evenly mixed.
3. Butterfly the chicken breasts: Slice each breast horizontally without cutting all the way through, creating a pocket. Season inside and out with salt, pepper, and paprika.
4. Stuff each chicken breast with an equal portion of the filling. Use toothpicks to secure the edges if needed.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden.
6. Transfer to the oven (or move skillet into oven if using oven-safe pan) and bake for 20-25 minutes, or until chicken is cooked through and juices run clear.
7. Let rest 5 minutes before slicing. Serve warm.
Notes
– Don’t overstuff—a snug fit helps the filling stay inside while baking.
– Use a meat thermometer to ensure internal temp hits 165°F (74°C).
– Swap asiago with mozzarella, provolone, or feta if desired.
– Add spinach or chopped artichokes for a Mediterranean twist.
– This dish pairs well with balsamic glaze or a light lemon butter sauce.