ASPARAGUS STUFFED CHICKEN BREAST

Ingredients

• 4 Skinless boneless chicken breasts about 1 1/2 lb.
• 1 Tsp Italian seasoning mix
• 1 Tsp Garlic Powder
• 1 Tsp Smoked Paprika
• Sea salt and pepper
• 12 Asparagus stalks end trimmed
• 1 oz Sun-dried Tomatoes chopped
• 4 slices Mozzarella Cheese
• 1 Tbsp Olive Oil

Instructions

• Preheat your oven to 400 F.
• Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
• Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.
• Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.
• Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat.
• Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
• Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy!

Notes:

• Cheese: you may sub the Mozzarella cheese with another cheese like provolone.
• Asparagus: Use another veggie like broccoli
• Oil: any oil of choice will work

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