Asparagus Stuffed Chicken

Ingredients

1/2 cup (2.36 oz) Raw Asparagus

6.8 oz raw chicken

1 oz part-skim Shredded Mozzarella Cheese

1/4 tsp salt

1/2 tsp ground pepper

1/2 tsp garlic powder

1 tbsp olive oil

Instructions

Preheat oven to 425 degrees F. cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with half of salt and pepper and garlic powder. Sprinkle the mozzarella cheese and the 1/2 cup of asparagus in the center of the chicken breast and fold over, enclosing the filling. Season the outside of the chicken breast with another half of salt, pepper, garlic powder. Heat a large, oven-safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp. olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tin foil and place it in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees. Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy!

Notes:

If you do not have an oven-safe skillet, use a regular skillet and then transfer chicken breast to a baking dish and cover with foil before placing in the oven.