Keto Diet


stuffed chicken with asparagus and sun-dried tomatoes

Easy to make chicken recipe stuffed with asparagus, cheese, and sun-dried tomatoes.4.73 from 154 votes Print Pin RateCourse: Main CourseCuisine: American Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes Servings: 4 Calories: 277kcal Author: 


  • ▢4 Skinless boneless chicken breasts about 1 1/2 lb.
  • ▢1 Tsp Italian seasoning mix
  • ▢1 Tsp Garlic Powder
  • ▢1 Tsp Smoked Paprika
  • ▢Sea salt and pepper
  • ▢12 Asparagus stalks end trimmed
  • ▢1 oz Sun-dried Tomatoes chopped
  • ▢4 slices Mozzarella Cheese
  • ▢1 Tbsp Olive Oil


  • Preheat your oven to 400 F.
  • Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
  • Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.
  • Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.
  • Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat.
  • Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
  • Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy!



  • Cheese: you may sub the Mozzarella cheese with another cheese like provolone.
  • Asparagus: Use another veggie like broccoli
  • Oil: any oil of choice will work

Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.


Calories: 277kcal | Carbohydrates: 7g | Protein: 33g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 328mg | Potassium: 800mg | Fiber: 2g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 6.8mg | Calcium: 168mg | Iron: 2.3mg

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