Asparagus Stuffed Chicken Breasts


1 Tsp Italian spice mix

1 Tsp Garlic Powder

1 Tsp Paprika

11 Asparagus stalks end trimmed

4 Skinless boneless chicken breasts

1 oz Sun-dried Tomatoes minced

4 slices Mozzarella Cheese

1 large spoon Olive Oil

salt and pepper


Preheat the oven 350 F.

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

Start cutting each one lengthwise to create the pockets.

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

Stuff the chicken breasts with it. We close the pocket with a stick.

Heat oil in the Rockcrok over medium-high heat.

Add in the chicken and burnt it until brown, about 5 min for each side.

Place the Rockcrok Pan in the oven and bake the chicken for 20 min.



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