Asparagus-Stuffed Chicken Breast

Boneless chicken breasts are stuffed with a mixture of asparagus, cream cheese, and Parmesan, then baked until tender and juicy.

Instructions

1. 1

   Preheat oven to 425˚F (220˚F).

2. 2

   On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side.

3. 3

   Season the inside of the chicken with salt and pepper.

4. 4

   Sprinkle the lemon zest on the interior of the chicken. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling.

5. 5

   Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.

6. 6

   Heat a large oven-safe skillet over medium-high heat, and add the oil. Add the chicken to the pan, and cook for 3 to 5 minutes, until golden brown.

7. 7

   Flip the chicken over and cook for an additional 3 to 5 minutes.

8. 8

   Cover the skillet with aluminum foil and place in the oven for 15 minutes, or until the internal temperature reaches 155˚F (70˚C).

9. 9

   Remove the skillet and let sit, covered, for 5 minutes.

10. 10

    Remove the foil, and serve.

11. 11

    Enjoy!

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