Ingredients
- 1 pound chicken breast (about 4 small breasts)
- Italian seasoning
- Garlic powder
- Sea salt
- 4 teaspoons honey mustard
- 3 ounces provolone cheese (4 thick slices)
- 8 stalks of asparagus, trimmed to fit in the chicken
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 425°F.
- Slice the chicken breasts almost all the way in half, but keep them intact, so each chicken breast can be opened and laid flat. After opening, sprinkle some Italian seasoning, garlic powder and a pinch of salt on the inside of each breast.
- Spread one teaspoon of the honey mustard all over the inside of each chicken breast. Lay a slice of provolone on top of the honey mustard, followed by two asparagus spears. Fold the chicken over and secure with toothpicks if needed. Sprinkle a little Italian seasoning on the outside of the chicken breasts.
- Heat the oil on medium heat in a large, oven-safe pan. Place the chicken in the pan and cook until golden brown, about 2 to 3 minutes. Flip and repeat on the other side.
- Cover the pan with tinfoil and bake until an instant read thermometer inserted in the chicken breast reads 165°F, about 15 minutes.
- Serve hot!
