Provolone & Asparagus Stuffed Chicken Breast
  • 4 Lg Chicken Breast
  • 9-12 asparagus spears
  • 4 slices of Provolone cheese
  • 1 Tsp garlic powder
  • 1 Tbsp Lemon zest
  • Juice of one lemon
  • 1 Tbsp olive oil
  • Salt and pepper
  • Small container of sliced mushrooms
  • 2 tbsp butter
  • 1 box of Uncle Ben's long grain wild rice (prepared as on box)
  1. Pre-heat your oven to 425 degrees
  2. Cut breasts in half, lengthwise leaving it intact on one side to create a pocket
  3. While the chicken is laying open, season with juice, zest, garlic, and salt and pepper on both sides
  4. With breast side down, lay a slice of the Provolone cheese and 3-4 stalks of asparagus in center fold over to close
  5. Heat large oven safe frying pan (we used our cast iron skillet) coated with the olive oil to medium heat and place chicken in pan breast side down for 3-5 minutes until begins to brown slightly. Flip carefully and cook 3-5 more mins.
  6. Carefully cover pan with foil and place in oven for 15 mins to ensure chicken is cooked all the way.
  7. In a separate pan place 2 tbsp. of butter and mushrooms and then season with garlic pepper and salt. Saute until mushrooms are done.
  8. Serve chicken over rice and top with sauteed shrooms.
Recipe by All The Things at