Ingredients
-4 Skinless boneless chicken breasts about 1 1/2 lb.
-1 Tsp Italian seasoning mix
-1 Tsp Garlic Powder
-1 Tsp Smoked Paprika
-Sea salt and pepper
-12 Asparagus stalks end trimmed
-1 oz Sun-dried Tomatoes chopped
-4 slices Mozzarella Cheese
-1 Tbsp Olive Oil
Instructions
1-Preheat your oven to 400 F.
2-Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
3-Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.
4-Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.
5-Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat.
6-Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
7-Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy!
Notes:
Nutritional facts:
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Nutrition:
Calories: 277kcal | Carbohydrates: 7g | Protein: 33g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 328mg | Potassium: 800mg | Fiber: 2g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 6.8mg | Calcium: 168mg | Iron: 2.3mg