Ingredients
Cheese Filling
½ cup cream cheese (we used a local version called Crowdie, from Golspie Dairy!)
2 tablespoons Parmesan cheese
½ cup shredded cheese (mozzarella, cheddar, or whatever you have on hand)
1 teaspoon lemon juice
1 green garlic, minced
1 tablespoon sundried tomatoes, diced
Salt & Pepper
Spice Mixture
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon thyme
½ teaspoon red pepper flakes
½ teaspoon brown sugar
Protein
2 chicken breasts
8 slices bacon
Other
8 – 12 spears asparagus, ends trimmed
Neutral cooking oil
Instructions
Preheat oven to 375°F.
Prepare the cheese filling: in a medium bowl mix cream cheese, Parmesan, shredded cheese, lemon juice, garlic, sundried tomatoes, salt, and pepper until smooth.
Prepare the spice mixture: in a small bowl, measure out spices and whisk together until evenly combined.
Set cheese filling and spice mixture aside until later.
Slice chicken breasts in half lengthwise, leaving you with a total of 4 thin pieces (they should be around ¾ inch) of chicken. If they are too thick, wrap in saran and pound with a meat tenderizer. If you don’t have one, a rolling pin will work as well! And if you don’t have one of those? Try a can of beans!
Now you are ready to assemble the stuffed chicken:
Season the inside of the chicken slices with a sprinkle of the spice mixture.
Next, add 2 tablespoons of the cheese mixture and spread so it covers the full length of the chicken.
Finally, add 2 – 3 spears of asparagus.
Carefully roll up the piece of chicken and wrap with 2 slices of bacon.
Place an oven-safe pan over medium heat on the stove top. Once hot, add the stuffed chicken pieces to the pan.
Sprinkle the remaining spice mixture all over the top of the chicken. Sear for 2 minutes per side, to give the chicken a nice golden brown exterior.
Transfer the pan to the oven and cook for 20 – 25 minutes, until an internal thermometer shows the chicken has reached 165°F (74°C).
Serve alongside veggies and a grain of your choice. We went with more asparagus and Cavatappi noodles sprinkled with more Parmesan and black pepper.