Recipe Instructions:
Ingredients
1 tablespoon olive oil
4 boneless chicken breasts
1 pound fresh asparagus
1 cup shredded mozzarella
1 cup cherry tomatoes
Seasoning Blend
1 tablespoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Instructions
Preheat oven to 375 degrees.
In a small bowl combine paprika, Italian seasoning, salt and pepper.
Pat dry chicken breasts. Place each chicken breast on a flat surface. Cut 3/4 thru the chicken to form a pocket. Season inside and out with seasoning blend.
Sprinkle 1/4 cup cheese into the pocket of each chicken breast. Top with 3-4 spears of asparagus. Seal with toothpicks.
Heat a large oven safe skillet with one tablespoon olive oil over medium high heat. Sear the chicken on both sides until brown. About 3-4 minutes per side. (the chicken will not be done but will finish in the oven.)
Toss in any remaining asparagus and cherry tomatoes into the skillet and let them roast with the chicken. Bake for about 10-12 minutes or until meat thermometer reaches 165 degrees. Let rest for 10 minutes. Slice and serve!
