Asparagus Stuffed Chicken Breast

4 boneless, skinless chicken breasts

1 bunch asparagus, trimmed and blanched

1 cup grated mozzarella cheese

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon dried herbs (such as thyme, rosemary, or Italian seasoning)

1/2 cup chicken broth (for baking)

Preheat oven to 375°F (190°C).

Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.

In a bowl, mix the blanched asparagus with minced garlic, mozzarella, and a pinch of salt and pepper.

Stuff each chicken breast with the asparagus and cheese mixture.

Rub the outside of each stuffed breast with olive oil, then season with salt, pepper, and dried herbs.

Place the stuffed breasts in a baking dish and pour chicken broth around them to help keep the chicken moist during cooking.

Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear.

Let the chicken rest for a few minutes after baking.

Serve warm, optionally with additional sides like roasted potatoes or a light salad.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Servings: 4 servings