<< ASPARAGUS STUFFED CHICKéN BREAST >> #yummy #food

ASPARAGUS STUFFED CHICKéN BREAST

INGREDIENTS

• 3 large chicken breasts
• 1 tablespoon lemon zest
• salt and pepper
• 9 to 12 stalks of asparagus, trimmed
• 3 slices of provolone cheese
• 1 C. Teaspoon garlic powder
• 1 teaspoon of paprika
• 1 tablespoon of olive oil

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Cut the chicken breast in half lengthwise, leaving it intact on one side (creating a pocket for padding). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Arrànge provolone cheese and 3 to 4 asparagus branches in the center of each chicken breast and fold them by closing the filling.
3. Season the outside of the chickén breast with salt, pepper, garlic powder and paprika.
4. Heat a large ovenproof skillét (I use cast iron) over medium-high heat and add 1 tbsp. Soup olive oil, stirring to coat the bottom of the pan. Cook chicken on top for 3 to 5 minutes until chicken is easy to peel off the pan and browned. Turn the chicken over and cook another 3 to 5 minutes to catch the bottom. Covér the pan carefully with aluminum foil and put in preheated oven. Bake for another 15 minutes or until chicken internal temperature reaches 155 ° F.
5. Carefully remove the pan from the oven and let stand for about 5 minutes. The temperature of the chicken should reach 160 ° F and will be super tender and juicy! Enjoy!
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