Asparagus and Provolone Stuffed Chicken Parm

Make your warm, ultra cheesy baked chicken dish just a tiny bit healthier by stuffing it with veggies.


  • 2 boneless, skinless chicken breasts
  • 8-10 asparagus stalks
  • 4 slices provolone cheese
  • 1 cup flour
  • 2 eggs
  • 1 cup breadcrumbs
  • 1/2 cup shredded mozzarella
  • 1/3 cup shredded Parmesan
  • 3 cups marinara sauce
  • Salt and pepper
  • Cooked fettuccine
  • Basil for garnish


  1. Preheat oven to 425°F.
  2. Cut chicken breast in half lengthwise, leaving it intact on one side. Stuff the inside with provolone cheese and a few stalks of asparagus.
  3. Dip the chicken into flour, then egg, then breadcrumbs. Repeat with remaining pieces. Place into skillet and bake for 15 minutes.
  4. Carefully remove skillet from oven, pour in marinara sauce, and top each chicken with shredded mozzarella and Parmesan. Return to oven for another 15 minutes or until cheese is bubbly.
  5. Serve with pasta and garnish with basil. Enjoy!