4 large free-range organic chicken breasts
1 tablespoon lemon zest (optional if you use Lemon Olive Oil)
salt and pepper
12 asparagus stalks - trimmed
4 slices mozzarella cheese (I used Shredded, and it worked just fine)
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon OLEA's Lemon Fused Olive Oil
Preheat oven to 425ºF. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through.
Place the chicken on your work counter or cutting board. Season the inside of the chicken breasts with lemon zest, salt, and pepper.
Lay the mozzarella cheese and 3 asparagus pieces inside each chicken breast, and fold over, enclosing the filling.
In a small bowl, mix together the salt, pepper, garlic powder, and paprika.
Then, season the outside of the chicken breasts with this spice mixture. Heat a large, oven-safe skillet over medium-high heat. Add the olive oil. Sear the chicken for 3-5 minutes per side, until it is golden brown.
Place the chicken in the oven. Bake for 20 minutes until the chicken reaches an internal temperature of 165ºF.
Recipe from The Little Shop Of Olive Oils
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