Mediterranean-Style Stuffed Chicken Breast with Asparagus, Sun-dried Tomatoes, and Fresh Mozzarella

Ingredients:
4 Boneless skinless chicken breasts
Olive Oil
1 tsp. Italian seasoning mix
1 tsp. Garlic Powder
1 tsp. Smoked Paprika
½ tsp. Salt
¼ tsp. Cracked Pepper
1 Tbsp. Lemon zest
3 tsp. garlic – minced and divided (2 tsp. and 1 tsp.)
⅛ tsp. red pepper/chili flakes – optional
12 Asparagus stalks – ends trimmed
1 oz. Sun-dried Tomatoes – chopped
4 slices Fresh Mozzarella Cheese
2-3 Tbsp. fresh lemon juice
2 Tbsp. butter
Directions:
Preheat your oven to 400° F.
In a small bowl, combine the Italian seasoning, garlic powder, paprika, salt, and pepper.
Place the chicken on a clean chopping board, cut a pocket on the underside about ¾ of the way through – Be careful not to cut all the way through – (See Notes). Pat each chicken breast with a paper towel to dry.
Lightly coat each chicken breast with olive oil all over then sprinkle the herbs and spice mixture on all sides of, including in the pocket, each piece of chicken.
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