How to Make Asparagus-Stuffed Chicken in 40 Minutes

• 4 boneless skinless chicken breasts
• 8 asparagus spears
• 4 slices mozzarella cheese
• 1 cup sun-dried tomatoes
• 1 cup lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1 cup Italian dressing (optional)
• Parmesan or provolone cheese (optional)

1. 1

   Preheat the oven to 425 degrees Fahrenheit.

2. 2

   Cut the chicken breasts lengthwise, but not the entire way through. Leave them looking like a wallet you will soon fold over your asparagus, cheese, and sun-dried tomatoes.

3. 3

   Remove the woody ends from the bottoms of your asparagus stalks and cut the remaining spears in half.

4. 4

   Season the insides of the chicken breasts with lemon zest and the other spices, and then add the asparagus spears, cheese slices (use mozzarella as your base but you can use other cheeses, too), and sun-dried tomatoes. Fold over the chicken, seal it closed with toothpicks, and season the outside with salt and black pepper.

5. 5

   Pour olive oil into a cast-iron skillet and place it over medium-high heat on the stove. Add the stuffed chicken breasts. Cook each side for 5 minutes, until the chicken breasts are crispy and golden brown on both sides.

6. 6

   Place the oven-safe skillet in the preheated oven (or transfer the stuffed chicken to a baking dish) and let the chicken breasts cook for 20 minutes or until the chicken’s internal temperature reaches 165 degrees Fahrenheit.

7. 7

   Remove the chicken breasts from the oven and serve them (optional to add Italian dressing to the tops of the chicken). Store any leftovers in an airtight container in the refrigerator.

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