Sprinkle the lemon zest and 2 tsp. minced garlic in the pockets of each piece of chicken.
Toss the asparagus with 2 tsp. olive oil, 1 tsp. minced garlic, and red pepper flakes if using.
Place 3 sprigs of asparagus, a couple of pieces of sun-dried tomatoes, and 1 slice of fresh mozzarella in the pocket of each chicken breast.
Close each pocket with 2-3 toothpicks.
Heat 1-2 Tbsp. olive oil in a large cast iron skillet (or oven-proof skillet) over medium-high heat.
When the pan is hot, add the chicken and sear it until nicely golden brown, about 5 minutes per side but it may take longer.
Remove from heat. Pour the lemon juice and 1 tsp. minced garlic in the skillet and cover the skillet with the lid or foil.
Place the skillet in the preheated oven (if not cast iron, skillet must be oven-proof).
Bake the chicken for 10-15 minutes covered then remove the lid or foil and bake for about 5 minutes more – use a meat thermometer to ensure the internal temperature of each breast has reached 165° F.
Remove skillet from oven, cover and let rest for 5-10 minutes.
Be sure to remove toothpicks before serving.
Spoon a little of the pan juices over the chicken when serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 330 kcal | Servings: 4 servings
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Mediterranean-Style Stuffed Chicken Breast with Asparagus, Sun-dried Tomatoes, and Fresh Mozzarella
