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
-Preheat your oven to 400 F.
-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 the pockets. Be careful not to cut all the way through.
-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.
-Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat.
-Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
-Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy!