Ingredients
4 boneless skinless chicken breasts
1 tsp dried oregano
½ tsp garlic powder
SIDS SALT & PEPPER to taste
4 slices mozzarella
Zest of 1 lemon
Pinch red pepper flakes
1 bundle asparagus, woody ends removed
2 tbsp EV olive oil, for pan
Lemon wedges, for serving
¼ cup grated Parmesan, for garnish
Directions
Preheat oven to 200°C. In a medium bowl, toss asparagus with 1 tablespoon olive oil, lemon zest and red pepper flakes.
On a clean work surface, cut a pocket into each chicken breast, then stuff each with mozzarella and asparagus. Season chicken all over with oregano and SIDS SALT & PEPPER. Secure with toothpicks.
In a large frypan over medium-high, heat remaining 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.
Transfer pan to oven and bake until chicken is cooked through, 10-15 minutes more.
Squeeze fresh lemon juice over cooked chicken and garnish with Parmesan.
