4 large chicken breasts
12-16 asparagus spears
4 slices provolone cheese
Salt and pepper to taste
1 1/2 t paprika
1 1/2 t garlic powder
1 T olive oil
Preheat the oven to 400. Cut the hard ends off of the asparagus and place them in salted boiling water. Bring back to a boil and allow it to cook for 2 minutes. Drain the asparagus and let it be cooling.
Cut the chicken breasts lengthwise, but not all the way through to create a pocket. Salt and pepper the insides of the chicken breasts to taste. Place one piece of provolone and 3-4 spears of asparagus inside each one. Sprinkle the tops of each breast evenly with half of the garlic and paprika, and salt to taste.
Heat the olive oil in the skillet on medium-high heat. Place the chicken carefully into the hot skillet, seasoned side down. Allow to brown about 3-4 minutes until it releases from the bottom of the skillet. Season the other side of the chicken breasts with the remaining seasonings. Carefully flip them over and brown another 3-4 minutes on the other side.
Place the oven-proof skillet in the oven (or transfer the chicken to a baking dish). Bake at 400 for 20-25 minutes or until it reaches an internal temperature of 165.
Allow to rest about 5 minutes before digging in!
This recipe is from Lisa Jarvis. For more of her recipes, go to her blog at www.foodforthought.today