Asparagus Stuffed Chicken Breast

This recipe is super easy however when I make it again, I will use a mallet and flatten the chicken breast not only to cut cooking time which aids in the chicken not being dry, but I believe it will be easier to wrap the vegetables and cheese inside.

I got this recipe off of Facebook and don't know who to give the credit to, but it was delicious, carb friendly, and a great summer meal. And you could probably use any fresh vegetable you like!

4 Skinless boneless chicken breasts about 1 1/2 lb.
1 Tsp Italian seasoning mix
1 Tsp Garlic Powder
1 Tsp Smoked Paprika
Sea salt and pepper
12 Asparagus stalks end trimmed
1 oz Tomatoes chopped up
4 slices Mozzarella Cheese (I used Swiss)
1 Tbsp Olive Oil

Instructions
Preheat your oven to 400 F.
Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, pepper.

Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.

Add 3 sprigs of asparagus and a couple of pieces of tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.

Close the pocket with a toothpick. Heat oil in skillet.
Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. Bake the chicken for 15-20 minutes. Enjoy!