Asparagus Stuffed Chicken Breasts
I don't know about you but I'm all in for this any day of the week. It's perfect for the fanciest get together to just a regular weeknight meal. You can feel good about eating every bite and serving this low-carb, nutrition packed main course to anyone. Best of all, if your kids won't eat the asparagus, that easily solved and it's just makes more for you.
4 chicken breasts about 5 ounces each
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1 cup grated mozzarella
16 spears asparagus trimmed
4 slices bacon
Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
Place the chicken on a cutting board and use a sharp knife to butterfly the chicken.
Drizzle the outside of the chicken with olive oil. Mix together the garlic powder, paprika, and salt and sprinkle over each chicken breast.
Open up the chicken breasts and lay 1/4 cup of mozzarella on the bottom portion of each breast.
Top the cheese with 3-4 spears of asparagus, depending on how large each breast is.
Bring the top of the chicken up over the asparagus to close.
Cut each slice of bacon in half. Lay 2 half pieces over each breast, tucking the ends under the breast.
Bake for 35-40 minutes or until a thermometer reads 165 degrees and juices run clear.
So what's for dinner at your house tonight. I would pair this with a beautiful salad or even gluten free buttered noodles with garlic cream cheese. Add a nice glass of wine and end the day feeling good about yourself.
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