3 Boneless Skinless Chicken Breasts (about 1 1/2 pounds )
To taste Kosher Salt
To taste Ground Black Pepper
1 Tablespoon Lemon Zest (Zest of 1 Lemon)
9-12 stalks Fresh Asparagus (depends on how large the stalks of asparagus are)
3/4 Cup Shredded Provolone Cheese (Can substitute with sliced provolone ( 3-6 slices depending on thickness) )
1 1/2 Teaspoons Paprika (Can substitute with smoked paprika)
1 Tablespoon Chopped Fresh Rosemary (Can substitute with 1 teaspoon of dried rosemary)
1 Tablespoon Chopped Fresh Thyme (Can substitute with 1 teaspoon of dried thyme)
2 Tablespoons Unsalted Butter
3 Tablespoons Lemon Juice (Optional) (juice of 1 lemon)
Preheat oven to 400F/200C
Butterfly the chicken breast in half, length-wise, leaving it intact on one side to create a pocket for stuffing. Season the inside of the chicken breast with salt, pepper, and lemon zest. Add 3-4 stalks of asparagus and the provolone cheese in the center of each chicken breast and fold over, to enclose the filling.
Season the outside of the chicken breast with salt, pepper, paprika, and herbs. Rub the seasoning into the chicken breast and set aside.
Heat a large, oven safe pan over medium heat and add the butter. Once hot, sear the chicken until golden brown, about 3 to 5 minutes on each side. Cover the pan with foil, place in the oven, and bake until the chicken is cooked through, about 15-20 minutes. Remove from the oven and allow rest for about a few minutes before serving. If desired, add lemon juice to the chicken juices in the pan and serve as a sauce.
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Enjoy!!! - 43 minutes ago