Asparagus & Sundried Tomato Stuffed Chicken
What You Need
- 4 boneless, skinless chicken breasts
- 1/2 tbsp. Italian seasoning blend
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. salt
- 8 oz. fresh mozzarella cheese, sliced
- 1/2 cup sundried tomatoes, see notes
- 12 Michigan Asparagus spears, woody ends trimmed
- 2 tbsp. avocado oil, or cooking oil of your choice
- 1 lemon, sliced
- Fresh basil for serving
Average
6-8
Fresh Asparagus
What You Do
Preheat oven to 400°F. Lay the chicken onto a flat surface and slice in the middle to create a pocket.
Season the chicken on both sides with the Italian seasoning, garlic powder, paprika, salt and pepper.
Stuff the chicken with the mozzarella, sundried tomatoes, and asparagus spears
Heat the olive oil in a large oven safe pan over medium/high heat.
Place the chicken in the pan sear on the first side for 3-4 minutes. Then flip and sear on the second side for 3-4 minutes.
Place the lemon slices on top of the chicken and bake for 15 minutes or until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the oven and baste it with the juices in the bottom of the pan. Then top with fresh basil and serve
Notes
We used Italian herb flavored sundried tomatoes. Do not use the ones in oil.
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