These tender and cheesy asparagus-stuffed chicken breasts are perfect for spring when asparagus is at its best. Tarragon blends well with the creamy filling of herby cheese spread and melted havarti., January 2022


Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Place chicken breasts on a work surface lined with plastic wrap or parchment paper and cover with another sheet of plastic wrap or parchment paper. Using a meat mallet or rolling pin, lightly pound the chicken to 1/2-inch thickness. Spread each chicken breast with 2 tablespoons spreadable cheese, leaving about a 1/2-inch border; top each with 1 1/2 slices cheese. Place 4 asparagus spears at the narrow end of each chicken breast; roll up tightly to encase the cheese and asparagus in chicken. (The asparagus ends will stick out on either side.) Secure the chicken with wooden picks and place, seam-side down, on work surface. Sprinkle the top of each chicken breast evenly with tarragon, pepper and salt.

  • Heat oil in a large nonstick ovenproof skillet over medium-high heat. Add the chicken, seam-side up; cook, undisturbed, until golden brown, 3 to 4 minutes. Turn seam-side down and place the skillet in the oven. Bake until an instant-read thermometer inserted into the thickest portion of chicken registers 160°F, about 20 minutes. Let rest for 5 minutes. Remove the picks from the chicken before serving.

Nutrition Facts

1 stuffed chicken breast
447 calories; protein 49g; carbohydrates 4g; dietary fiber 1g; sugars 2g; fat 26g; saturated fat 11g; cholesterol 164mg; vitamin a iu 1053IU; sodium 468mg; potassium 710mg; niacin equivalents 25mg.