Asparagus Stuffed Chicken

Asparagus Stuffed Chicken

This Asparagus Stuffed Chicken is stuffed with two kinds of cheese, soft asparagus and rubbed with an Italian herb mix. This one-pan, low-carb recipe has about 2 net carbs per serving and is ready in 30 minutes.


4 chicken breasts, small to medium
3 ounces cream cheese, softened
2 tablespoons of mayonnaise
3/4 cup Gruyere cheese, grated
2 teaspoons minced garlic
12 asparagus spears, hard tips removed
1 1/2 tablespoons Italian seasoning
1/4 teaspoon garlic salt
1/4 teaspoon pepper


Preheat oven to 350 degrees F.
Combine cream cheese, mayonnaise, shredded cheese and minced garlic, set aside. Prepare the asparagus by removing the hard ends.
Butterfly the chicken so it opens like a book. Spread the cheese mixture under the chicken, lay the asparagus spears on top, fold the chicken over the filling and secure with a toothpick. (see pictures for example)
Combine the spices to make a rub. Rub the outside of the chicken with the Italian spice mix.
Heat an oven-safe skillet over medium heat and melt the butter in the skillet. Pan-fry the chicken for 2-3 minutes on each side and place in the oven at 350 F for 20 minutes or until cooked through.
Allow the chicken to rest for at least 5 minutes before cutting.


Gruyere has great flavor, but you can sub it for a good parmesan or asiago if you prefer.

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