Cheesy Asparagus Stuffed Chicken Breast

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.8 tsp Oregano, Dried
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  0.8 tsp Basil, Dried
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  0.5 tsp Garlic powder
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  0.5 tsp 1/2 teaspoon onion salt
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  0.5 tsp Paprika, Ground
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  1 1 pinch salt (to taste)
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  1 1 pinch cracked pepper
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  12 Asparagus(192g)
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  0.1 tsp Red pepper flakes
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  8 Cheese, Mozzarella, Fresh(227g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  2 tbsp Lemon Juice, Fresh
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  2 tbsp Unsalted Butter
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  1 tsp Garlic

Instructions

1. 1Pat the chicken breasts dry with paper towels. Cut a horizontal pocket into each breast, stopping about three-quarters of the way through without cutting all the way through. In a small bowl, combine the dried oregano, dried basil, garlic powder, ground paprika, onion salt, salt, and pepper.
2. 2Season the inside and outside of each chicken breast evenly with the herb mixture, then rub lightly with olive oil. Toss the asparagus with minced fresh garlic, red pepper flakes, and a pinch of salt in a separate bowl.
3. 3Stuff each chicken breast pocket with 3–4 asparagus spears and 2 slices of fresh mozzarella cheese. Secure each opening with 2–3 toothpicks.
4. 4Heat the remaining olive oil and butter in a large skillet over medium-high heat. Once the butter foams, carefully place the stuffed chicken breasts in the pan and sear for 3–4 minutes per side, until golden brown on both surfaces.
5. 5Pour the fresh lemon juice around the chicken (not over it) and add minced fresh garlic to the pan juices. Reduce heat to medium-low, cover the skillet, and cook for 12–15 minutes until the internal temperature of the thickest part reaches 165°F.
6. 6Uncover and cook for an additional 2–3 minutes over medium-low heat. Pierce the thickest part of a breast with a knife—the juices should run clear and there should be no pink.
7. 7Transfer the chicken to a cutting board and rest for 3–5 minutes. Divide evenly into 4 airtight meal prep containers while warm, spooning pan juices over each portion.
8. 8Store sealed containers in the refrigerator for up to 4 days, or freeze for up to 3 months.