Ingredients:
4 large boneless, skinless chicken breasts
12-16 fresh asparagus spears, woody ends trimmed
4 slices provolone or mozzarella cheese
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper, to taste
Toothpicks (to secure the chicken)
Instructions:
Preheat the Oven: Preheat your oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil and set aside.
Prep the Chicken: Place the chicken breasts flat on a cutting board. Using a sharp knife, slice horizontally into the thickest part of each chicken breast to create a pocket, being careful not to cut all the way through to the other side.
Season: Season the outside and the inside pocket of each chicken breast evenly with salt, black pepper, garlic powder, Italian seasoning, and paprika.
Stuff the Chicken: Place one slice of cheese inside the pocket of each chicken breast. Tuck 3 to 4 trimmed asparagus spears into the pocket on top of the cheese so the ends stick out slightly.
Secure: Press the edges of the chicken breast together to close the pocket and secure it tightly with 2-3 toothpicks to keep the filling inside while cooking.
Sear (Optional but Recommended): Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until beautifully golden brown. (If you don’t have an oven-safe skillet, transfer the seared chicken directly into your prepared baking dish).
Bake: Place the chicken in the oven and bake for 15-20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Rest and Serve: Remove from the oven, remove the toothpicks carefully, and let the chicken rest for 5 minutes before serving so the juices lock in and the cheese stays perfectly melted.
