Ingredients :
4 boneless and skinless chicken breasts
1 bunch of cut and bleached asparagus
1 cup grated mozzarella cheese
2 minced garlic cloves
1 tablespoon of olive oil
Salt and pepper to taste
1 teaspoon of dried herbs (such as thyme, rosemary or Italian seasoning)
1/2 cup chicken broth (for cooking)
Itinéraires :
Prepare the chicken:
Preheat the oven to 375°F (190°C).
Cut each chicken breast horizontally to create a pocket, being careful not to cut all the way.
Stuff the chicken:
In a bowl, mix the white asparagus with minced garlic, mozzarella, and a pinch of salt and pepper.
Stuff each chicken breast with the asparagus and cheese mixture.
Season and cook :
Rub the outside of each brisket stuffed with olive oil, then season with salt, pepper and dried herbs
Place the stuffed breasts in a baking dish and pour chicken broth around them to help keep the chicken moist while cooking.
Bake in preheated oven for 25-30 minutes or until chicken is well cooked through and juices are clear.
Servir :
Let the chicken rest a few minutes after cooking.
Serve hot, optionally with additional sides such as roasted potatoes or a light salad.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 4 servings