ASPARAGUS & CHEESE STUFFED CHICKEN BREAST

4 Servings

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Nutrition

364 Calories

53g Protein

Ingredients

1.3 lb chicken breast butterflied (2 breast)

1 bunch asparagus

1 cup mozzarella cheese shredded

1 lemon - zest and juice

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

Salt to taste

Pepper to taste

Preparation

1. Preheat oven to 425°. Heat a baking dish lined with foil in the oven. Meanwhile, rinse and trim ends of asparagus (if asparagus is thick, slice vertically down the middle). Cut chicken breast accordingly

2. Once chicken breast is butterflied, add salt, pepper, lemon zest and juice of half a lemon to the inside of the chicken. Top with asparagus and 1/2 cup of shredded cheese to the inside of each breast. Fold chicken over keeping all ingredients inside chicken

3. Once folded, add juice of other half of lemon, salt, pepper, garlic powder and paprika to each side of the chicken. Rub in ingredients on both sides

4. Add olive oil to a pan on medium high heat. Once oil is hot, add chicken cooking each side until brown (about 3 to 5 minutes)

5. Using oven mitts, take out heated baking dish from oven and move chicken to baking dish. Bake for 15 - 20 minutes