Chicken Asparagus and Goat Cheese Roll-Ups- only 6 ingredients needed to make this healthy meal. It’s a great spring recipe for when asparagus is in season.
I like to serve this chicken dish with a green salad for an easy meal that’s relatively low in carbs. Except for the peppadew peppers which contain sugar, this meal is really low on carbs.
My favorite ingredient in this recipe is the peppadew peppers.
WHAT ARE PEPPADEW PEPPERS?
Peppadew peppers are sweet, pickled piquante peppers from South Africa. They are amazing. I love to chop them up and add them to sandwiches, salads, and use them as a pizza topping. They are super packed with flavor so a little goes a long way.
HOW TO MAKE CHICKEN ASPARAGUS AND GOAT CHEESE ROLL-UPS:
- Butterfly the chicken breasts and pound them thin.
- Stir together the goat cheese and chopped peppers and spread the mixture on one side of the chicken.
- Lay about 4 asparagus spears crosswise on each piece of chicken.
- Roll each piece of chicken up, securing with toothpicks.
- Season with salt and pepper. Preheat the oven to 400 degrees.
- Heat oil and butter in an oven-proof pan and brown the chicken on all sides.
- Transfer them to the oven for 10 minutes or until the chicken is cooked through.
Make sure the pan you use is oven-safe. I recommend using cast iron or stainless steel.
For best results, use a meat thermometer to ensure you don’t overcook the chicken. Chicken is done when it reaches an internal temperature of 160 degrees.
Peppadew peppers can be hard to find at a store but can be easily ordered online.
Try These Other Chicken Recipes:
Chicken Asparagus and Goat Cheese Roll-Ups
Chicken Asparagus and Goat Cheese Roll-Ups- only 6 ingredients needed to make this healthy meal. It's a great spring recipe for when asparagus is in season.
- 4 boneless, skinless chicken breasts
- 1 (5-ounce) log goat cheese
- 1/2 cup chopped Peppadew peppers
- 16 asparagus spears
- salt and pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
Preheat oven to 400 degrees.
Cut into each chicken breast lengthwise to butterfly, being careful not to cut into the opposite side.
Place each breast one at a time in a large ziplock bag and flatten with a heavy rolling pin or cast iron pan until even thickness.
Or you can place them between two layers of plastic wrap and flatten them all at once.
In a bowl, stir together the goat cheese and peppers.
Spread mixture evenly onto chicken breasts.
Place 4 asparagus spears crosswise across each chicken breast. Roll each one up and secure with toothpicks.
Sprinkle the outside of the chicken with salt and pepper.
Heat oil and butter in a large oven-proof skillet, either cast iron or stainless steel.
Add chicken and cook until browned on all sides, about 2 minutes per side. I like to try and always keep the seam at an angle instead of placing it directly down. This helps keep the cheese from seeping out.
Transfer to oven for 10 minutes or until chicken is cooked through.
Let rest for 5 minutes before slicing.
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