I promised this one a while back on my Cajun Mama Cooks Facebook page…I know. For shame. I wrote it up. I actually had a whole long verbose post written up in honor of the new year. It was very sentimental and touching…I just erased it. Yep. I did. An hour of work gone. I erased it. It was all too poignant and I was feeling it that day but now not so much. Today I’m feeling the saying “yesterday is history, tomorrow is a mystery, today is a gift that’s why it’s called the present.” I’m so grateful to be able to tell you about this chicken dish, so many blessings to give God thanks for, so much joy to tell of that it would take one million blog posts. So I’ll just say this chicken dish is so tasty, you have to try it! When I make this for my family, I eat only this. To make it a meal for my family, I make a starchy side because they think it is necessary…non keto people…what can I say 🙄. But it is a perfectly delicious meal. And you can always just cook a plain chicken breasts for those kiddos who would balk at asparagus and cheese touching their chicken. How dare you!!! Lol! I found this recipe on Facebook before I was doing keto and I fell in love. I really, really love it since it is on my list of things I can have!! Big daddy, Pappy, and madame toot adore this!! It’s amazing y’all! It’s even good cold the next morning for breakfast…uh, um…my friend told me. 😏

Cheesy stuffed asparagus chicken~

Stuff you need~

4 boneless, skinless chicken breasts<<bis recipe, I use the thicker ones)

4 slices of provolone cheese

Bundle of asparagus, the bottom inch chopped off

Zest of 1 lemon

Garlic powder, onion powder, paprika, pink salt and cracked black pepper

What to do with the stuff~ Butterfly your chicken breasts. Do not let this deter you! It’s simple! Put your chicken breasts on your cutting board. Use a sharp knife and yes a little caution. Put one hand firmly over one chicken breasts. Using knife with other hand, slice chicken breast almost in half horizontally. Go from outside to inside. So basically you can open the chicken breast like a book now or opens like a butterflies wings hence the term butterflied.

I am assuming some people do not know how to butterfly the chicken breasts. I know I was reluctant to do it at first. If you know, then skip reading this. Do this with all of your chicken breasts.

Now, you will season the inside of the chicken breasts with all of those spices and add some lemon zest. My Pampered Chef microplane zester always gets the job done perfectly!

Next, you will put 3 pieces of trimmed asparagus and a slice of cheese (I cut mine in half and use it that way. Whole slice per chicken breast but it fits better cut in half). Fold the breast over the cheese and asparagus. Season again with the same spices.

Heat a tablespoon of butter and a tablespoon of olive oil in a large skillet. I use an oven safe skillet so I can do it all in one pan, but you can always transfer to a casserole dish if you want. Preheat oven to 350. Brown the chicken in your melted butter/warmed olive oil over medium heat. You’d rather brown it over lower heat so the cheese does not melt too fast. Brown on both sides. Pop it in oven and continue cooking until chicken is done throughout and no longer pink. Spoon some of those juices over the chicken during the baking process if you want. Yes some of the cheese will melt out of the butterflied chicken. It’s ok. Now on the video I saw when I first discovered this dish, it did not. But I operate in the real world, not smoke and mirrors and I’m telling you some of the cheese will drip out. Life is messy and that is ok!! There is nothing wrong with you! It only matters if you let it!! I usually cook the rest of the asparagus in the bundle right alongside the chicken because I have some asparagus lovers in my house. You do as you wish!