Ingredients:
• 4 boneless, skinless chicken breasts
• 12 fresh asparagus spears, trimmed
• 1 cup shredded mozzarella or provolone cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• Toothpicks or kitchen twine, for securing
Instructions:
1. Prepare the Chicken:
• Preheat your oven to 375°F (190°C).
• Lay each chicken breast flat on a cutting board. Carefully slice a pocket into the side of each breast, ensuring you don’t cut all the way through.
2. Season:
• Sprinkle the inside and outside of each chicken breast with garlic powder, paprika, salt, and black pepper.
3. Stuff:
• Place 3 asparagus spears and a generous amount of shredded cheese into each pocket.
• Secure the openings with toothpicks or tie with kitchen twine to keep the filling intact.
4. Sear the Chicken:
• Heat olive oil in an oven-safe skillet over medium-high heat.
• Add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown.
5. Bake:
• Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Serve:
• Remove the toothpicks or twine before serving.
• Pair with a fresh salad or roasted vegetables for a complete meal.
