Ingredients

Chicken

2 large chicken breasts

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

2 tablespoons olive oil

Stuffing

8–10 fresh asparagus spears, trimmed

4 oz mozzarella cheese, sliced

2 tablespoons cream cheese, softened

1 tablespoon grated Parmesan cheese

1 teaspoon Italian seasoning

1 garlic clove, minced

Optional Garnish

Fresh parsley, chopped

Lemon wedges

Extra grated Parmesan

Directions

Preheat the oven to 375°F (190°C).

Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through.

Season both sides of the chicken with salt, black pepper, garlic powder, onion powder, and smoked paprika.

In a small bowl, combine the cream cheese, Parmesan cheese, minced garlic, and Italian seasoning until smooth.

Spread the cream cheese mixture inside each chicken pocket. Add slices of mozzarella and 4–5 asparagus spears to each chicken breast.

Secure the openings with toothpicks if needed.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 2–3 minutes per side until golden brown.

Transfer the skillet to the oven and bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Remove the toothpicks, garnish with fresh parsley and extra Parmesan, and serve with lemon wedges.

Nutritional Information

Calories: ~390 per serving

Carbohydrates: 5g

Fat: 18g

Protein: 49g

Fiber: 2g

Sugar: 2g