Cooking Time: 40minutes
Serves: 4
Calories: 490kcal
Ingredients
CHICKEN:
- 2 pounds (1 kg) boneless, skinless chicken breasts, about 4 fillets
- 3/4 teaspoon EACH dried oregano and dried basil, or your choice of herbs
- 1/2 teaspoon EACH garlic powder and onion salt
- 1/2 teaspoon paprika
- salt and cracked black pepper, to taste
- 2 tablespoons olive oil, divided
STUFFING:
- 12-15 spears asparagus, woody ends removed
- 1 teaspoon minced garlic
- 1/8 teaspoon red pepper/chili flakes, optional
- 8 slices fresh mozzarella cheese, or provolone
LEMON BUTTER SAUCE:
- 2-3 tablespoons freshly squeezed lemon juice
- 2 tablespoons butter
- 1 teaspoon minced garlic
How To Prepare
PREHEAT OVEN TO 400°F (200°C)
FOR THE CHICKEN
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In a medium bowl, combine together dried herbs, garlic powder, onion salt, paprika, a good pinch of salt and cracked black pepper. Set aside.
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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.
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Pat chicken dry with paper towel. Season chicken all over and inside the pockets with the seasoning mix. Rub with 2 teaspoon of the olive oil to evenly coat.

FOR THE STUFFING
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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.
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Stuff each chicken breast with 3-4 asparagus spears and 2 slices mozzarella cheese.
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Seal chicken breasts with two or three toothpicks near the opening to seal.
SEAR
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Heat remaining tablespoon of oil in an oven-proof skillet or non stick pan over medium-high heat. Sear chicken until golden on each side, about 3-4 minutes per side.
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For the sauce, add lemon juice, butter and minced garlic to the pan around the chicken.
BAKE
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Cover and bake for 12-15 minutes.
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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.)
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SUGGESTION: Serve with lemon butter pan juices.