Stuffed Chicken: Asparagus, Feta, Lemon, Herbs. With Tomato Sauce.


I used to think french chefs were magicians for making Chicken Cordon Bleu. How do they get the ham and the cheese inside the chicken!? Then I tried stuffing a chicken breast and found it to be incredibly easy. I urge you to try your hand. The possibilities for stuffing are impressive, and endless- make many to suit your tastes, be brave, think big. There is pretty much one rule to stuffing a chicken breast: make a seamless pocket. Do not cut through the chicken. If you do- stuff happens- no worries, grab some toothpicks and secure your chicken around the stuffing. If your chicken is going to have a long cook time soak the toothpicks in water, so they don’t burn to much.

Chicken: Protein! More on chicken here.

Asparagus: Veggie high in fiber, low in calories, delicious to taste! Great with lemon or any Mediterranean flavors. In season around the beginning of spring, but thankfully can be found all year round. More info here

The taste of this dish is light and refreshing. The lemon is the most pronounce flavor, but the garlic marries with the herbs which are rooted in the feta and asparagus flavors, all being set off with a bold tomato sauce. Treat yourself!

Stuffed Chicken: Asparagus, Feta, Lemon, Herbs With Tomato Sauce

by Burnt Toast Kitchen

Prep Time: 10 min.

Cook Time: 50 min

Keywords: bake saute dinner entree sugar-free cheese chicken tomato Christmas summer fall

Ingredients (4 Servings)


  • Asparagus 1-2 each chicken breast
  • 1 Small block of Feta (1/2 cup)
  • 1 Lemon
  • 1 tablespoon capers (if you like a saltier taste)
  • Rosemary
  • Sage
  • Garlic (all to taste)
  • 1/2 Tablespoon worcestershire
  • 4 Chicken Breasts (1 per person)

Tomato Sauce

  • 1/2 Cup Onion
  • 2 medium sized tomatoes
  • 1 clove garlic
  • pinch olive oil
  • salt to taste




Pre-heat oven to 400

Marinade the chicken in worcestershire for about an hour or more.

Make cut in back of chicken centered. Cut so you cane hollow out the thickest area of the breast to stuff.


Make cut and begin to swivel around knife 360 degreese to hollow out meat.

Move to the front of the breast make a cut in the same spot (in line with the last cut) and hollow out front till front and back meet and you have a large pocket in the chicken breast to stuff.


Make cheese mixture: feta, herbs, oil, lemon, salt/pepper to taste


Insert asparagus, then stuff with cheese mixture.


Place on baking sheet, in oven for 50 min. Check at 30 and 40 min to see make sure a smaller piece won’t be over cooked.


If you like take out after 50 min and quickly pan sear either side of the chicken to lock in juices.



In a pan cook down Tomato, onion, garlic, oil. Over medium heat, can cover with lid if you would like to speed it up.


As this sauce cooks it will break down so keep smashing it with your spoon.

Keep working it down till it looks like sauce, cook down about 20-30 min. Pour over or under chicken. Or make in a larger batch and you got tomato soup.





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