WHAT YOU NEED;

CHICKEN:

• ▢2 pounds boneless skinless chicken breasts about 4 fillets
• ▢¾ teaspoon dried oregano or your choice of herbs
• ▢¾ teaspoon dried basil
• ▢½ teaspoon garlic powder
• ▢½ teaspoon onion salt
• ▢½ teaspoon paprika
• ▢1 pinch salt to taste
• ▢1 pinch cracked pepper
• ▢2 tablespoons olive oil divided

STUFFING:

• ▢12-15 spears asparagus woody ends removed
• ▢1 teaspoon garlic minced
• ▢⅛ teaspoon red pepper optional
• ▢8 slices fresh mozzarella cheese or provolone

LEMON BUTTER SAUCE:

• ▢2-3 tablespoons lemon juice freshly squeezed
• ▢2 tablespoons butter
• ▢1 teaspoon garlic minced

WHAT TO DO;

• PREHEAT OVEN TO 200°C.

FOR THE CHICKEN

• In a medium bowl, combine dried herbs, garlic powder, onion salt, paprika, a good pinch of salt, and cracked black pepper. Set aside.
• Place each chicken breast on a flat surface. With your hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way through.
• 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.

FOR THE STUFFING

• 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. 

• Stuff each chicken breast with 3-4 asparagus spears and 2 slices of mozzarella cheese.
• Seal chicken breasts with two or three toothpicks near the opening to seal.

SEAR

• 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.
• For the sauce, add lemon juice, butter, and minced garlic to the pan around the chicken.

BAKE

• Cover and bake for 12-15 minutes.
• 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.)
• SUGGESTION: Serve with lemon butter pan juices.

This recipe was by Karina from cafe delights.