Asparagus-Stuffed Chicken Breast

• boneless, skinless chicken breast3
• salt0
• pepper0
• lemon zest1 tablespoon
• asparagus9
• provolone cheese3 slice
• garlic powder1 teaspoon
• paprika1 teaspoon
• olive oil1 teaspoon

Instructions

1. 1

   Preheat oven to 425˚F (220˚F).

2. 2

   On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side.

3. 3

   Season the inside of the chicken with salt and pepper.

4. 4

   Sprinkle the lemon zest on the interior of the chicken.

5. 5

   Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling.

6. 6

   Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.

7. 7

   Heat a large oven-safe skillet over medium-high heat, and add the oil.

8. 8

   Add the chicken to the pan, and cook for 3 to 5 minutes, until golden brown.

9. 9

   Flip the chicken over and cook for an additional 3 to 5 minutes.

10. 10

    Cover the skillet with aluminum foil and place in the oven for 15 minutes, or until the internal temperature reaches 155˚F (70˚C).

11. 11

    Remove the skillet and let sit, covered, for 5 minutes.

12. 12

    Remove the foil, and serve.

13. 13

    Enjoy!