Print

Directions

• Preheat oven to 425˚F (220˚F).
• Cut the chicken breasts in half, lengthwise, leaving it whole on one side.
• Season the inside of the chicken with salt and pepper and lemon zest.
• Top with piece of provolone cheese and three stalks of asparagus, then fold the chicken over enclosing the filling.
• The outside of the chicken breasts season with salt, pepper, garlic powder, and paprika.
• Heat a large oven-safe pan over medium-high heat, and add the oil. Add the chicken to the pan, and cook for 3 to 5 minutes on both sides.
• Cover the pan with aluminum foil and put in the oven for 15 minutes.
• Remove the pan and let aside, covered, for 5 minutes, then serve.