Asparagus Stuffed Chicken Breast

3–4 boneless, skinless chicken breasts

12 asparagus spears (3 per chicken breast, trimmed)

1 cup mozzarella or provolone cheese (shredded or sliced)

½ cup sun-dried tomatoes or roasted red peppers (optional for extra flavor)

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

½ tsp onion powder

½ tsp dried Italian herbs (oregano, thyme, or basil)

Salt & black pepper (to taste)

Toothpicks (to secure the chicken)

Instructions:

Preheat Oven

Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil.

Prepare Chicken

Place the chicken breasts on a cutting board.

Using a sharp knife, carefully cut a pocket in the side of each breast (don’t cut all the way through).

Stuff Chicken

Fill each pocket with 3 asparagus spears, a little cheese, and sun-dried tomatoes/peppers if using.

Secure the opening with toothpicks to keep the stuffing inside.

Season

Rub chicken with olive oil.

Mix garlic powder, paprika, onion powder, Italian herbs, salt, and pepper in a small bowl.

Sprinkle seasoning mix evenly over chicken breasts.

Cook Chicken

Heat an oven-safe skillet over medium-high heat and sear chicken for 2–3 minutes per side until golden.

Transfer skillet to the oven (or place chicken in the prepared baking dish) and bake for 20–25 minutes, until chicken is fully cooked (internal temp 165°F / 74°C).

Serve

Remove toothpicks, let rest for 5 minutes, and serve warm.