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Stuffed Chicken + Asparagus

25 Minute Stuffed Chicken + Asparagus. Bacon, cheese, chicken - yes please!

Serves: 4 Time: 25 minutes



  • 4 Chicken Breasts

  • 1⁄2 Onion, chopped

  • 1 Teaspoon Olive Oil

  • 100g Mushrooms, finely sliced

  • 1⁄2 Teaspoon Garlic Powder

  • 160g Baby Spinach

  • 100g Soft Cream Cheese

  • 2 Teaspoons Parmesan

  • 8 Rashers Streaky Bacon

  • 2 Bunches of Asparagus

  • Extra salad if you like


  1. Heat the oven to 200°C.

  2. Butterfly the chicken by slicing the chicken lengthways, stopping before you are all the way through. Open the breast up and repeat with the rest.

  3. In a non-stick pan, fry the onion in the oil over medium heat until onions are translucent. Next add the mushrooms, and garlic powder, cook for a further 3 mins. Next add the spinach letting it reduce in size. After a few minutes, remove from the heat and set aside.

  4. In a large bowl, mix the cream cheese & parmesan together. Once the onion mixture is cool, add that to the cheese mixture and combine.

  5. Next spoon the mixture into the chicken breasts and close them up. Wrap them with the streaky bacon to help keep it all in place. Put the breasts on an oven tray and bake for around 25 mins or until cooked.

  6. About 10 mins before serving, start to cook the asparagus in a nonstick pan with a drop of oil for around 3 mins. Serve your chicken with your veg!


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Rosie ❤️

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