Cheesy Asparagus Stuffed Chicken Breast

Instructions

1. PREHEAT OVEN TO 400°F (200°C).
2. In a medium bowl, combine dried herbs, garlic powder, onion salt, paprika, a good pinch of salt, and cracked black pepper. Set aside.
3. Place each chicken breast on a flat surface. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way through.
4. Pat chicken dry with a paper towel. Season chicken all over and inside the pockets with the seasoning mix. Rub with 2 teaspoons of the olive oil to evenly coat.
5. In the same bowl the seasoning was in, toss asparagus with 2 teaspoons of the olive oil, minced garlic, and red pepper flakes if using.
6. Stuff each chicken breast with 3-4 asparagus spears and 2 slices of mozzarella cheese.
7. Seal chicken breasts with two or three toothpicks near the opening to seal.
8. Heat the remaining tablespoon of oil in an oven-proof skillet or nonstick pan over medium-high heat. Sear chicken until golden on each side, about 3-4 minutes per side.
9. For the sauce, add lemon juice, butter, and minced garlic to the pan around the chicken.
10. Cover and bake for 12-15 minutes.
11. Uncover and bake for an additional 5 minutes until chicken is cooked through (internal temperature reads 155˚F (70˚C) if using a meat thermometer.)
12. SUGGESTION: Serve with lemon butter pan juices.