Ingredients:
4 slices of provolone cheese
Salt and pepper, to taste
2 tablespoons olive oil
4 boneless, skinless chicken breasts
1 bunch of fresh asparagus, ends trimmed
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup chicken broth
1 tablespoon butter
Fresh parsley, chopped (for garnish, optional)
Herb-Infused Salt-Baked Potatoes
Fluffy Butter Buttermilk Biscuits
Instructions:
Preheat your oven to 375°F (190°C).
Lay the chicken breasts flat on a cutting board and carefully slice a pocket into the side of each breast, ensuring not to cut all the way through.
Season the inside of each chicken breast pocket with salt and pepper.
Stuff each chicken breast pocket with 3-4 asparagus spears and 1 slice of provolone cheese.
In a large oven-safe skillet, heat olive oil over medium-high heat. Add minced garlic and cook until fragrant, about 1 minute.
Place the stuffed chicken breasts in the skillet and sear until golden brown, approximately 3-4 minutes per side.
Sprinkle dried thyme over the chicken breasts.
Pour chicken broth into the skillet and transfer it to the preheated oven.
Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
Once cooked, remove the skillet from the oven and transfer the chicken to a serving plate. Tent with foil to keep warm.
Return the skillet to the stove over medium heat. Add butter and stir until melted, creating a flavorful sauce.
Spoon the sauce over the stuffed chicken breasts.
Optionally, garnish with chopped parsley for a fresh touch