Ingredients:
4 boneless, skinless chicken breasts
1 bunch asparagus, trimmed and blanched
1 cup grated mozzarella cheese
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon dried herbs (such as thyme, rosemary, or Italian seasoning)
1/2 cup chicken broth (for baking)
Directions:
Prepare the chicken:
Preheat oven to 375°F (190°C).
Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
Stuff the chicken:
In a bowl, mix the blanched asparagus with minced garlic, mozzarella, and a pinch of salt and pepper.
Stuff each chicken breast with the asparagus and cheese mixture.
Season and cook:
Rub the outside of each stuffed breast with olive oil, then season with salt, pepper, and dried herbs.
Place the stuffed breasts in a baking dish and pour chicken broth around them to help keep the chicken moist during cooking.
Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear.
Serve:
Let the chicken rest for a few minutes after baking.
Serve warm, optionally with additional sides like roasted potatoes or a light salad.