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Asparagus Stuffed Chicken Breasts



1 Tsp Italian spice combine

1 Tsp Garlic Powder

1 Tsp Paprika

11 Asparagus stalks finish trimmed

4 Skinless boneless hen breasts

1 oz Solar-dried Tomatoes minced

4 slices Mozzarella Cheese

1 massive spoon Olive Oil

salt and pepper


Preheat the oven 350 F.

Place the hen on a chopping board and sprinkle with Italian seasoning,paprika,garlic powder, pepper and salt.

Begin reducing each lengthwise to create the pockets.

Add 3 sprigs of asparagus and a few a part of sun-dried tomatoes to a mozzarella slice, then roll it to carry them inside.

Stuff the hen breasts with it. We shut the pocket with a stick.

Warmth oil within the Rockcrok over medium-high warmth.

Add within the hen and burnt it till brown, about 5 min for all sides.

Place the Rockcrok Pan within the oven and bake the hen for 20 min.