4Skinless boneless chicken breasts4 medium or large
1tspItalian seasoning mix no salt addedMrs. Dash
1tspGarlic Powder
1tspSmoked Paprika
1tspground black pepper
12Asparagus stalks bottom ends trimmed and split
1 10oz can Rotel diced tomatoes and green chilies no salt addedAdd 1 heavy large spoonful per breast
4Tbsppre-minced garlic
5slicesSwiss CheeseUse an extra 1/4 slice per breast
1TbspOlive Oil
1TbspButter no salt added
Instructions
Preheat your oven to 375° F and oven-safe skillet on medium heat on the stove.
Place the chicken on a clean cutting board and butterfly chicken. Be careful not to cut all the way through. Pound down meat to an even thickness.
Sprinkle one side with Italian seasoning, garlic powder, paprika, and pepper to taste. On the other “inside” spread 1 tablespoon garlic, tomatoes, 1 1/4 slices cheese, and 3 asparagus stalks. Secure the pocket with one or two toothpicks.
Heat oil and butter in skillet. Add in the chicken and sear it until nicely golden brown, about 3-4 minutes per side. Transfer skillet (or oven-safe pan) to oven and bake the chicken for 15-20 minutes.
Notes
In this recipe I don't use precise amounts for the spices. So amounts are approximate, but close. I just eyeball what looks good to me.