Mediterranean-Style Stuffed Chicken Breast with Asparagus, Sun-dried Tomatoes, and Fresh Mozzarella

Ingredients:

4 Boneless skinless chicken breasts
Olive Oil
1 tsp. Italian seasoning mix
1 tsp. Garlic Powder
1 tsp. Smoked Paprika
½ tsp. Salt
¼ tsp. Cracked Pepper
1 Tbsp. Lemon zest
3 tsp. garlic – minced and divided (2 tsp. and 1 tsp.)
⅛ tsp. red pepper/chili flakes – optional
12 Asparagus stalks – ends trimmed
1 oz. Sun-dried Tomatoes – chopped
4 slices Fresh Mozzarella Cheese
2-3 Tbsp. fresh lemon juice
2 Tbsp. butter

Directions:

Preheat your oven to 400° F.
In a small bowl, combine the Italian seasoning, garlic powder, paprika, salt, and pepper.
Place the chicken on a clean chopping board, cut a pocket on the underside about ¾ of the way through – Be careful not to cut all the way through – (See Notes). Pat each chicken breast with a paper towel to dry.
Lightly coat each chicken breast with olive oil all over then sprinkle the herbs and spice mixture on all sides of, including in the pocket, each piece of chicken.
Sprinkle the lemon zest and 2 tsp. minced garlic in the pockets of each piece of chicken.

Toss the asparagus with 2 tsp. olive oil, 1 tsp. minced garlic, and red pepper flakes if using.
Place 3 sprigs of asparagus, a couple of pieces of sun-dried tomatoes, and 1 slice of fresh mozzarella in the pocket of each chicken breast.
Close each pocket with 2-3 toothpicks.
Heat 1-2 Tbsp. olive oil in a large cast iron skillet (or oven-proof skillet) over medium-high heat.
When the pan is hot, add the chicken and sear it until nicely golden brown, about 5 minutes per side but it may take longer.
Remove from heat. Pour the lemon juice and 1 tsp. minced garlic in the skillet and cover the skillet with the lid or foil.
Place the skillet in the preheated oven (if not cast iron, skillet must be oven-proof).
Bake the chicken for 10-15 minutes covered then remove the lid or foil and bake for about 5 minutes more – use a meat thermometer to ensure the internal temperature of each breast has reached 165° F.

Remove skillet from oven, cover and let rest for 5-10 minutes.
Be sure to remove toothpicks before serving.
Spoon a little of the pan juices over the chicken when serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 330 kcal | Servings: 4 servings.