Ingredients
4 boneless skinless chicken breasts (about 1 lb)
1 tsp. dried oregano
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
4 slices mozzarella
Zest of 1 lemon
Pinch red pepper flakes
1 bundle asparagus, woody ends removed
2 tbsp. Extra-virgin olive oil, for pan
Lemon wedges, for serving
1/4 c. grated Parmesan, for garnish
Preparation
Step 1Preheat oven to 400°. In a medium bowl, toss asparagus with 1 tablespoon olive oil, lemon zest, and red pepper flakes. Step 2On a clean work surface, cut a pocket into each chicken breast, then stuff each with mozzarella, and asparagus. Season chicken all over with oregano, salt, and pepper. Secure with toothpicks. Step 3In a large skillet over medium-high heat, heat remaining tablespoon of olive oil. Add chicken and cook until seared and golden on bottom, about 5 minutes. Flip chicken and cook until second side is golden, about 5 minutes more. Step 4Transfer skillet to oven and bake until chicken is cooked through, 10 to 15 minutes more. Step 5Squeeze fresh lemon juice over cooked chicken and garnish with Parmesan.
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