INGREDIENTS
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper to taste
1 teaspoon garlic powder
1 teaspoon ground paprika
4 tablespoons goat cheese
16 spears asparagus firm ends cut off
4 slices fresh mozzarella cheese
1 tablespoon olive oil
1 tablespoon balsamic vinegar
INSTRUCTIONS
Preheat oven to 425°F.
Season each chicken breast with salt and pepper to taste and then garlic powder and paprika.
4 boneless, skinless chicken breasts,Kosher salt and freshly ground black pepper,1 teaspoon garlic powder,1 teaspoon ground paprika
Cut each chicken breast in half lengthwise. Be careful not to cut all the way through. You’re just making a place to put the cheese and asparagus.
Spread 1 tablespoon goat cheese into the inside of each chicken breast pocket.
4 tablespoons goat cheese
Top with 4 stalks asparagus (sprinkle lightly with salt and pepper), and then top with the mozzarella. You might need to fold the mozzarella to make sure not too much is sticking out (it will stick to the pan if so).
16 spears asparagus,4 slices fresh mozzarella cheese
Secure each chicken breast closed with 3 toothpicks, taking care that they’re as flat as possible so that the chicken will sear fully.
Heat a large (oven safe) skillet over medium high heat. Add the olive oil and coat the pan. Watch for it to start to glisten. Once glistening, stir in the balsamic vinegar.
1 tablespoon olive oil,1 tablespoon balsamic vinegar
Sear the chicken breasts 3-4 minutes per side, being careful to move them around in the oil so they don’t burn, stick. Flip carefully.
Place the skillet in the preheated oven and bake for 15-20 minutes, or until the internal temp on the chicken reaches 165°F.
