Asparagus-Stuffed Chicken

3 large chicken breasts
Salt and freshly ground black pepper
1 tablespoon fresh lemon zest
6 to 9 asparagus stalks, trimmed
2 to 3 scallions, chopped
3 slices provolone cheese
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil

Preheat oven to 425°F.

Slice the chicken breast in half lengthwise, but not all of the way through so as to leave one side intact creating a pocket to stuff full of goodies. Season the inside of the chicken breast with salt, pepper, and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 (don't crowd!) stalks of
either white or green asparagus in the center of each chicken breast. Sprinkle chopped scallions over all. Fold over, enclosing the filling.

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

Heat a large ovenproof skillet over medium-high heat and add the olive oil, swirling to coat. Cook the chicken 3 to 5 minutes per side for a total of 6 to 10 minutes. Cover the skillet with foil and place into the preheated oven. Bake for an additional 15 minutes or until the internal temperature of the chicken reaches 155°F.

Remove the skillet from the oven and allow to stand, covered, for 5 to 10 minutes. Serve.
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