Tender boneless, skinless chicken breasts are generously stuffed with fresh asparagus and shredded mozzarella cheese, then seasoned with a blend of garlic powder, paprika, and Italian seasoning. The chicken is cooked to perfection, with the cheese melting inside and infusing the meat with rich, savory flavor. A touch of olive oil helps to keep the chicken moist and adds a subtle richness. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this dish is both visually appealing and mouthwatering.
Ingredients:
4 boneless, skinless chicken breasts
1 bunch of asparagus (trimmed)
1 cup mozzarella cheese (shredded)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon fresh parsley (chopped for garnish)
Directions:
Preheat your oven to 375°F (190°C).
Using a sharp knife, cut a pocket in each chicken breast, being careful not to slice all the way through.
Season both sides of the chicken breasts with garlic powder, paprika, Italian seasoning, salt, and pepper.
Stuff each chicken breast with 3-4 asparagus spears and about 1/4 cup of mozzarella cheese.
Secure the opening with toothpicks to keep the filling in place.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Remove the toothpicks before serving and garnish with fresh parsley
