Asparagus Stuffed Chicken Breasts



Ingredients

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 Sun-dried Tomatoes chopped
4 slices Mozzarella Cheese
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, and 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 sun-dried 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 the Rockcrok over medium-high heat. (Use any pan that can then be added to oven for baking the chicken)

Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.

Place the Rockcrok Everyday Pan in the oven and bake the chicken for 15-20 minutes, or until the chicken is cooked through and no longer pink in the inside. Enjoy!





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