Directions 11 steps | 60 Minutes
Preheat the oven to 350°F. Blanch the asparagus. Bring a pot of salted water to a boil and prepare a bowl of ice water. Once the water is boiling, add the asparagus. Cook for about 2-3 minutes.
Transfer the asparagus into the ice water and let cool for about 1-2 minutes.
Cut the asparagus stems into small dice, keeping the 2-inch tips of the asparagus intact.
Prepare the stuffing. In a large bowl, combine the prepared asparagus, crumbled feta cheese, halved grape tomatoes and rice wine vinegar. Mix thoroughly. Set aside.
Season the chicken breasts with four tablespoons of extra-virgin olive oil, salt and pepper. Set aside.
Sear the chicken breasts. Lightly brush a cast iron grill pan with the remaining tablespoon of olive oil. Heat the grill pan on high heat, until slightly smoking. Turn heat to medium. Place seasoned chicken breasts diagonally and presentation side down, onto the cast iron grill pan. Sear for approximately 2-3 minutes.
Gently lift the chicken breasts and turn them diagonally in the opposite direction. This will create crosshatch grill marks on the presentation side of the chicken breasts. Do not flip over just yet. Cook for 2-3 minutes.
Flip the chicken breasts over to the other side and sear for 1 minute. Remove the chicken breasts and allow them to cool slightly. The chicken breasts will still be undone.
Stuff the chicken breasts. Carefully insert a paring knife horizontally into the right side of the chicken breasts, without cutting completely through the other side. This will create a pocket to stuff the asparagus mixture into. Stuff the pockets with the asparagus mixture until it’s slightly overflowing. Arrange a few of the asparagus tips to peek out of the sides.
Roast the asparagus stuffed chicken breast. Transfer the stuffed chicken breasts onto a sheet pan and roast for 25 minutes or until a digital thermometer in the center of the breast reads 165°F.
Serve immediately. Enjoy!