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 to taste
- 12 asparagus stalks
- 1oz sun dried tomatoes, chopped
- 4 slices Mozzarella cheese
- 1 Tbs. olive oil
Instructions:
- Preheat oven to 400 degrees
- Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt and pepper.
- Start cutting each one lengthwise to create a pocket. Be careful not to cut all the way through.
- Add 3 stalks of asparagus and a couple pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Put into chicken breast pocket.
- Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet (or heavy skillet) over medium high heat.
- Add the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
- Transfer to an oven safe dish (if not using a cast-iron skillet) and bake for 15-20 minutes, or until chicken is cooked through and no longer pink on the inside.