Two blog posts back to back? I’m on a roll here. As you all know, stuffed recipes are my jam. So it’s only right, that I share another awesome stuffed chicken idea! These Tuscan chicken came out so juicy & flavorful. We LOVED it. It’s been a while since I’ve made stuffed chicken with asparagus. In my opinion, it’s the “best” veggie to use. During the process of baking the chicken, the asparagus cooks perfectly without getting soggy. Soggy veggies are No Bueno. Now on to the recipe.

{Recipe for 3 full chicken breasts}

Ingredients:
3 full chicken breasts
2 tbsp olive oil, 1tbsp butter
2 tbsp garlic butter seasoning or any garlic herbs
1 tbsp paprika seasoning
1 tbsp minced garlic
2 cups shredded mozzarella cheese
4 tbsp cream cheese
1 cup chicken broth
1/2 cup sun-dried tomatoes
1 bunch of asparagus

1. Slice rinsed chicken breasts down the side to create a pocket

2. Add them to a bowl & rub 1tbsp of olive oil over chicken

3. Evenly coat chicken with 2tbsp of Kinders garlic butter seasoning or any garlic herb seasoning

4. Place seasoned chicken breast on a baking sheet or baking dish (I stuffed them while on the baking sheet, then brought them over to baking dish)

5. Bring 1/4 cup of diced sun-dried tomatoes, 1 1/2 cup shredded mozzarella cheese, 1tbsp garlic, 2 tbsp of df cream cheese together in a bowl (mix well to create “stuffing”)

6. Stuff your chicken breasts, then add 4-5 asparagus spears per breast

7. Place in baking dish & cover with aluminum foil

8. Bake in oven at 375 for 20min

9. While the chicken is baking, it’s time to prep the brothy sauce

10. In a skillet on medium heat stir in 1tbsp butter, 1tbsp garlic, 1tbsp paprika, 1 cup chicken broth, 1/4 cup sun-dried tomatoes & 2 tbsp df cream cheese

11. Reduce heat & simmer for 3min

12. Take chicken out (after the 20min), pour in sauce & top chicken with some mozzarella cheese

13. Cover & put back in oven for an additional 15min

Enjoy! Xoxo