Chicken Stuffed with Asparagus & Cheese

So, you go to the grocery store feeling ill & you wander around like zombie. Then you pick up random things. Now it’s time to cook dinner & you have to go thru the fridge and figure out what that’s going to be. Suddenly, that light bulb goes off in your head and you remember a recipes from back in the day {15 yrs. pre-Gluten free}. And it’s naturally Gluten free. Oh – yea!

This can be pared nicely with rice or roast potatoes but since it’s summer  I served up a side of fresh tossed salad.


This looks a lot fancier than it is. It will impress.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Cheryl


  • 4 large Chicken Breasts Butterflied
  • 1 Lemon Sliced very thin
  • 1 Bunch Asparagus Trimed
  • 4 Slices Cheese (Provalone, Swiss or (what you have on hand)
  • Olive Oil
  • Salt & Pepper


  1. Pre-heat oven to 425'

  2. Butterfly your chicken  *follow link below for video on how to butterfly a chicken breast.

  3. Salt & pepper bothe sides of chicken breast. 

  4. Lay lemon slices on one side of the chicken brest. Top with cheese and then  3-4 asparagus spears. *see picture below.

  5. Fold over - secure with toothpicks if needed.

  6. Add about 1-2 T. of olive oil to large pan. Heat oil in pan - lay chicken in pan cook an med./high for 2-3 min. until brown. Flip, cook on the other side. 

  7. Place a piece of aluminum foil over the chicken. Careful pan will be hot {I place a towel on top of the foil to tighten the edges of the pan then remove the towel.)

  8. Place in the oven and cook for 15-20 min. My asparagus was thick so 20 min. did it for me.

  9. Take out of the oven and let rest with the foil on for 5 min. Slice in half crossways. Chicken should be at 160'.

butterfly chicken breast*

Since I was cooking for one that night I just made 1 chicken breast. This recipe is easily adapted for how many you are cooking for as each breast is fixed separately.



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