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

Directions:

Preparation:
Preheat your oven to 375°F (190°C).

Butterfly Chicken:
To butterfly the chicken breasts, lay them flat on a cutting board. Using a sharp knife, slice horizontally into the side of the breast, stopping just about half an inch from the opposite side. Open the chicken breasts up where you cut like a book.

Season:
Rub the chicken breasts inside and out with salt, pepper, minced garlic, oregano, and basil.

Stuffing:
Lay 3 asparagus spears in the center of each butterflied chicken breast. Add a portion of sun-dried tomatoes and fresh mozzarella on top of the asparagus. Fold the chicken breast over, enclosing the stuffing.

Cooking:
In a large ovenproof skillet or pan, heat olive oil over medium heat. Place the stuffed chicken breasts in the skillet and cook for about 2-3 minutes on each side, until they are nicely browned.

Baking:
Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is fully cooked through and no longer pink in the center.

Serving:
Remove from oven and let them rest for a couple of minutes. Garnish with fresh parsley or basil and serve with lemon wedges on the side.

Enjoy your Mediterranean-style stuffed chicken breasts!