MediumDinnerWeeknight Dinner
Tomato Pasta with Eggplant and Sausage (on the side)
47 min cook
4 servings
View Recipe
3,284 likes, 48 comments - mediterranean_diet_beginners on April 6, 2026: “Mediterranean Asparagus & Feta Stuffed Chicken Ingredients List The Protein: 2–4 large boneless, skinless chicken breasts. The Green Core: 1 bunch fresh asparagus (woody ends trimmed). The Mediterranean Cheese Blend: 1/2 cup crumbled Feta and 1/2 cup shredded part-skim Mozzarella (for that signature “pull”). Aromatics & Flavor: 2 tbsp sun-dried tomatoes (finely chopped) and 1 tsp minced garlic. The Spice Rub: 2 tbsp Extra Virgin Olive Oil (EVOO), 1 tsp smoked paprika, 1 tsp dried oregano, sea salt, and cracked black pepper. Garnish: Fresh chopped parsley and a squeeze of fresh lemon juice. Instructions List Prep the Pocket: Preheat your oven to 400°F (200°C). Using a sharp knife, carefully cut a lengthwise pocket into the thickest part of each chicken breast, being careful not to slice all the way through. Season: Rub the EVOO and the spice blend (paprika, oregano, salt, and pepper) over the inside and outside of each breast. This ensures the flavor penetrates the meat. Stuff the “Bombs”: Place 3–4 asparagus spears, a spoonful of the sun-dried tomatoes, and a generous mix of the feta and mozzarella into each pocket. Secure the opening with 2–3 toothpicks if the filling feels loose. The Golden Sear: Heat 1 tbsp of EVOO in an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until a deep golden-brown crust forms. The Bake: Transfer the skillet (or a baking dish) to the oven. Bake for 15–20 minutes until the internal temperature reaches 165°F and the cheese is beautifully melted and bubbling. Rest & Serve: Let the chicken rest for 5 minutes before removing the toothpicks. This keeps the juices—and the melted cheese—inside the meat. The Finish: Squeeze fresh lemon juice over the top and scatter with fresh parsley before serving. #mediterraneanrecipes #mediterraneandiet #usafoods”.
Preheat oven to 200°C.
Cut a lengthwise pocket into each chicken breast.
Rub EVOO and spice blend over chicken.
Stuff each pocket with asparagus, sun-dried tomatoes, feta, and mozzarella.
Secure with toothpicks if needed.
Heat EVOO in an oven-safe skillet over medium-high heat.
Sear chicken for 3 minutes per side.
Transfer skillet to oven and bake for 15-20 minutes.
Let chicken rest for 5 minutes before serving.
Squeeze lemon juice and scatter parsley before serving.
Save recipes from your favourite websites or let AI create custom recipes just for you
Want to create your own recipes, import from the web, or generate AI-powered recipes? Download the Lifestack app: