Ingredients

4 chicken breasts

4 slices provolone cheese

8 fresh basil leaves

1 whole lemon (half juiced, half zested)

12 medium asparagus spears (trimmed)

2 1/2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

1/2 teaspoon smoked paprika

1/2 cup sour cream

3/4 teaspoon garlic powder

2 tablespoons dry white wine

1 teaspoon Dijon mustard

Instructions

Step 1: Trim the asparagus by snapping off the woody ends and set aside. Juice half the lemon and zest the other half separately. Pat the chicken breasts dry with paper towels. Mix kosher salt, black pepper, and smoked paprika in a small bowl for seasoning. Have provolone slices and basil leaves ready.

Step 2: Place each chicken breast on a cutting board. Carefully slice horizontally through the thickest part to create a pocket, stopping about 1/2 inch from the edges. Open each breast like a book. Layer one slice of provolone, 2 basil leaves, and 3 asparagus spears inside. Fold the chicken over and secure with 2-3 toothpicks along the seam.

Step 3: Brush all sides of each stuffed breast with olive oil. Sprinkle the seasoning blend evenly over the chicken. Drizzle lemon juice and sprinkle lemon zest on top. Let the chicken rest for 2 minutes while heating the grill.

Step 4: Preheat the grill to medium-high (375-400°F). Place the stuffed chicken on the grill, close the lid, and cook for 6-7 minutes to develop grill marks. Flip and grill for another 6-7 minutes with the lid closed. Turn once more and cook for an additional 2-3 minutes. Use a meat thermometer to check the internal temperature reaches 165°F.

Step 5: Remove chicken from the grill and let rest for 5 minutes. Meanwhile, warm sour cream, garlic powder, Dijon mustard, and dry white wine in a small saucepan over medium-low heat. Stir gently for 2-3 minutes until smooth. Avoid boiling to prevent curdling.

Step 6: Remove toothpicks carefully from the chicken. Place each breast on a plate and drizzle with the warm garlic sauce. Serve immediately while hot.

Tips & Variations

Use mozzarella, Swiss, or fontina cheese as alternatives to provolone for different flavors.

Substitute fresh basil with spinach or arugula leaves for a fresh, leafy taste.

Green beans or roasted red peppers can replace asparagus if out of season or cost-prohibitive.

Try lime juice and zest or a tablespoon of white wine vinegar instead of lemon for a bright tang.

For best results, pound chicken breasts to an even 1/2 inch thickness to ensure even cooking.

Always let chicken rest after grilling to keep it juicy and tender.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The asparagus will soften, but the chicken remains moist and flavorful. Reheat in a 350°F oven for about 15 minutes or microwave on medium power for 2-3 minutes. You can freeze cooked chicken for up to 2 months; thaw overnight in the fridge before reheating. Note that asparagus texture may change after freezing.

FAQs

Can I use other cuts of chicken for this recipe?

This recipe is designed for boneless, skinless chicken breasts to allow for easy butterflying and stuffing. Other cuts may not work as well for holding the filling inside evenly.

Do I need toothpicks to keep the chicken rolled?

Using 2-3 toothpicks per chicken breast helps keep the filling securely inside during grilling. Be sure to remove them before serving to avoid any accidents.