Asparagus Stuffed Chicken Breast
Serves: 4
Ingredients
3 boneless, skinless chicken breasts
Salt
Pepper
1 tablespoon lemon zest
9 asparagus, ends trimmed
3 slices of a dairy-free cheese of your choice
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon olive oil
Preparation
Preheat Oven: Set to 425°F (220°C).
Prepare Chicken: Slice each breast horizontally to form a pocket, but don’t cut all the way through.
Season Inside: Salt and pepper the inside to taste.
Add Filling: Inside each chicken breast, add lemon zest, a slice of cheese, and three asparagus stalks. Fold to enclose.
Season Outside: Rub the outside with salt, pepper, garlic powder, and paprika.
Sear: In an oven-safe skillet over medium-high, heat oil. Sear chicken for 3-5 minutes per side until golden.
Bake: Cover with foil, bake for 15 minutes at 425°F (220°C) until internal temperature is 155°F (70°C).
Rest: Let it sit covered for 5 minutes after baking.
Serve: Remove foil and serve immediately.
