Asparagus Stuffed Chicken Breast with Mozzarella

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). This ensures the chicken finishes cooking evenly after searing.
Season the Chicken: Place the chicken breasts on a clean cutting board. Sprinkle both sides evenly with Italian seasoning, garlic powder, smoked paprika, sea salt, and black pepper, gently pressing the seasoning into the meat.
Create the Pockets: Using a sharp knife, carefully cut each chicken breast lengthwise to create a pocket. Be sure not to cut all the way through so the filling stays securely inside.
Prepare the Filling: Place 3 asparagus stalks and a few pieces of chopped tomatoes onto each slice of mozzarella cheese. Roll the cheese around the vegetables to help hold the filling together.
Stuff the Chicken: Insert the cheese-and-vegetable rolls into the pockets of the chicken breasts. Secure each opening with a toothpick to prevent the filling from escaping during cooking.

Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for about 3–5 minutes per side, until nicely golden brown.
Bake: Transfer the skillet to the preheated oven. Bake for 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Rest and Serve: Remove the chicken from the oven and allow it to rest for 5 minutes before removing the toothpicks. This helps the juices redistribute and keeps the chicken moist.