Asparagus and Sundried Tomato Stuffed Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- ½ tablespoon L&B Italian Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- Black pepper, to taste
- 8 ounces fresh mozzarella cheese, sliced
- ½ cup sun-dried tomato halves with Italian herbs
- 12 asparagus spears, woody ends trimmed
- 2 tablespoons avocado oil, or cooking oil of your choice
- 1 lemon, sliced
- Fresh basil, rough chopped, for serving
Directions
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Heat oven to 400 F. Place the chicken on a flat surface and slice it lengthwise down the middle to create a pocket.
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Season the chicken on both sides with the Italian seasoning, garlic powder, paprika, salt and pepper, to taste.
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Stuff the chicken with the mozzarella, sun-dried tomatoes and asparagus spears.
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Heat the avocado oil in a large oven-safe pan over medium-high heat.
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Place the chicken in the pan and sear on the first side for 3 to 4 minutes. Then, flip and sear on the second side for 3 to 4 minutes.
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Place the lemon slices on top of the chicken and bake for 15 minutes or until the chicken reaches an internal temperature of 165 F.
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Remove the chicken from the oven and baste it with the juices from the bottom of the pan. Top with fresh basil and serve.