ASPARAGUS STUFFED CHICKEN BREAST

Preheat your oven to 400° F.

Prepare the Chicken
In a small bowl, combine the Italian seasoning, garlic powder, paprika, salt, and pepper.

Place the chicken on a clean chopping board, cut a pocket on the underside about ¾ of the way through – Be careful not to cut all the way through – (See Notes). Pat each chicken breast with a paper towel to dry.

Lightly coat each chicken breast with olive oil all over then sprinkle the herbs and spice mixture on all sides of, including in the pocket, each piece of chicken.

Sprinkle the lemon zest and garlic in the pockets of each piece of chicken.

Stuff the Chicken
Toss the asparagus with 2 tsp. olive oil, 2 tsp. minced garlic, and red pepper flakes if using.

Place 2 slices of fresh mozzarella, 3 sprigs of asparagus, and a couple of pieces of sun-dried tomatoes in the pocket of each chicken breast.

Close each pocket with 2-3 toothpicks.

Sear the Chicken
Heat 1-2 Tbsp. olive oil in a large cast iron skillet (or oven-proof skillet) over medium-high heat.

When the pan is hot, add the chicken and sear it until nicely golden brown, about 5 minutes per side but it may take longer.

Keep searing until you reach a nice golden brown and then turn the chicken breast over and sear the other side.

Remove from heat. Pour the lemon juice and 1 tsp. minced garlic in the skillet and cover the skillet with the lid or foil.

Finish Chicken in Oven – Immediately after Searing
Place the skillet in the preheated oven (if not cast iron, skillet must be oven-proof).

Bake the chicken for 10-15 minutes covered then remove the lid or foil and bake for about 5 minutes more – use a meat thermometer to ensure the internal temperature of each breast has reached 165° F.

Remove skillet from oven, cover and let rest for 5-10 minutes.

Be sure to remove toothpicks before serving.

Spoon a little of the pan juices over the chicken when serving.

Enjoy!