Asparagus-Stuffed Chicken Breast
Ingredients:
- 3 boneless, skinless chicken breasts
- 1 tbs lemon zest
- 9 asparagus, ends trimmed
- 3 slices provolone cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp olive oil
- Salt and pepper, to taste
Instructions:
- Preheat oven to 425˚F
- On a cutting board, cut the chicken breasts in half lengthwise, leaving one side intact.
- Season the inside of the chicken with salt, pepper, and lemon zest. Top with a piece of provolone and three stalks of asparagus, then fold the chicken over, enclosing the filling.
- Season the outside of the chicken breast with salt, pepper, garlic powder, and paprika.
- Heat a large oven-safe skillet over medium-high heat and add the oil. Add the chicken to the pan, and cook for 3 to 5 minutes, until golden brown. Flip the chicken over and cook for an additional 3 to 5 minutes.
- Cover the skillet with aluminum foil and place in the oven for 15 minutes or until fully cooked.
- Serve hot and enjoy!
This is a nice family-style one-dish meal that can easily be tweaked using a different cheese to suit your family's tastes. Enjoy!
Fun fact: German chocolate cake didn’t originate in Germany. It was named after English-American chocolate maker Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe.
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