Ingredients
2 large boneless, skinless chicken breasts
6–8 asparagus spears (trimmed)
2 slices provolone cheese (or mozzarella if you prefer)
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
1–2 tablespoons olive oil
Toothpicks or kitchen twine (to secure the chicken)
Instructions
- Preheat the oven:
Preheat your oven to 400°F (200°C). - Prepare the chicken breasts:
Place chicken breasts on a cutting board.
Using a sharp knife, cut a pocket lengthwise into the thickest part of each breast (do not slice all the way through). - Season the chicken:
In a small bowl, mix together the garlic powder, paprika, onion powder, Italian seasoning, salt, and pepper.
Season the inside and outside of each chicken breast with the seasoning blend. - Stuff the chicken:
Place 3–4 asparagus spears and 1 slice of provolone cheese inside each pocket.
Secure the opening with toothpicks or kitchen twine to hold the filling inside. - Sear the chicken:
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts for about 3–4 minutes per side until golden brown. - Bake the chicken:
Transfer the skillet to the preheated oven (or place the seared chicken breasts on a baking sheet).
Bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted. - Serve:
Remove toothpicks or twine carefully before serving.
Serve hot with your favorite sides — roasted potatoes, a fresh salad, or more steamed asparagus work perfectly!