Chicken stuffed with asparagus and chicken breast recipe


°4 boneless, skinless chicken breasts, about 1 1/2 pounds.
°1 teaspoon Italian seasoning mix
°1 teaspoon garlic powder
°1 teaspoon smoked paprika
°Sea salt and pepper
°12 asparagus stalks trimmed
°1 ounce chopped dried tomatoes
°4 slices mozzarella cheese
° 1 tablespoon olive oil


1- Preheat oven to 400 degrees F.
2- Place the chicken on a clean cutting board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
3- Start by cutting each one lengthwise to make the pockets.
4- Add 3 sprigs of asparagus and 2 pieces of sun-dried tomatoes to a slice of mozzarella, then roll to firm inside. Stuff chicken breasts with it.
5- Close the pocket with a toothpick. Heat oil in  cast iron skillet on medium heat.
6- Add the chicken and fry until golden brown, about 3-5 minutes per side.
7- Bake the chicken for 15-20 minutes, or until it is completely cooked through and no longer pink on the inside.