Cheesy Asparagus Stuffed Chicken Breasts

Ingredients

• 1 chicken breast
• 2 spears asparagus (chopped to 3" lengths)
• 1 slice provolone cheese
• ¼ tsp paprika
• ¼ tsp garlic powder
• ¾ tsp olive oil
• salt and pepper (to taste)

Instructions

1. Preheat the oven to 400º.
2. Cut or snap the hard ends off of the asparagus and place them in salted boiling water. Bring water back to a boil and allow it to cook for 2 minutes. Drain the asparagus and let it cool.
3. 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.
4. Heat the olive oil in an oven-proof 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 and flip. Season the other side of the chicken breasts with the remaining seasonings and brown another 3-4 minutes on the other side.
5. Place the oven-proof skillet in the oven (or transfer the chicken to a baking dish). Bake at 400º for 20-25 minutes or until it reaches an internal temperature of 165.
6. Allow to rest for about 5 minutes before serving!

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