Cheesy Asparagus Stuffed Chicken
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Ingredients :
- 4 boneless, skinless chicken breasts
- 6 oz. fresh mozzarella, cut into 4 thick slices
- 1/3 cup drained, thinly sliced, oil-packed sun-dried tomatoes
- 12 thin stalks asparagus, trimmed
- Kosher salt
- Freshly ground black pepper
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter, cut into small cubes
- 1 Tbsp. fresh lemon juice
Directions :
- Preheat oven to 400°. Using a sharp knife, make a horizontal cut into thick side of each chicken breast, cutting almost to the end. (Be careful not to cut all the way through.)
- Stuff each piece of chicken with mozzarella, tomatoes, and asparagus; season with a pinch of salt and pepper. Press edges of chicken together and secure with a toothpick.
- In a small bowl, mix oregano, thyme, paprika, garlic powder, onion powder, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Season outside of chicken all over with spice mixture.
- In a large ovenproof skillet (preferably cast-iron) over medium-high heat, heat oil. Cook chicken, turning halfway through, until golden brown, about 4 minutes per side.
- Transfer skillet to oven and bake until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes.
- Add butter and lemon juice. Swirl until butter melts, about 30 seconds. Remove toothpicks from chicken.
- Divide chicken among plates. Spoon pan sauce over.
