Step 1

PREHEAT OVEN TO 400°F (200°C).

Step 2

In a medium bowl, combine together dried herbs, garlic powder, onion salt, paprika, a good pinch of salt and cracked black pepper. Set aside.

Step 3

Place each chicken breast on a flat surface. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way through.

Step 4

Pat chicken dry with paper towel. Season chicken all over and inside the pockets with the seasoning mix. Rub with 2 teaspoon of the olive oil to evenly coat.

Step 5

In the same bowl the seasoning was in, toss asparagus with 2 teaspoons of the olive oil, minced garlic and red pepper flakes if using.

Step 6

Stuff each chicken breast with 3-4 asparagus spears and 2 slices mozzarella cheese.

Step 7

Seal chicken breasts with two or three toothpicks near the opening to seal.

Step 8

Heat remaining tablespoon of oil in an oven-proof skillet or non stick pan over medium-high heat. Sear chicken until golden on each side, about 3-4 minutes per side.

Step 9

For the sauce, add lemon juice, butter and minced garlic to the pan around the chicken.

Step 10

Cover and bake for 12-15 minutes.

Step 11

Uncover and bake for an additional 5 minutes until chicken is cooked through (internal temperature reads 155˚F (70˚C) if using a meat thermometer.)

Step 12

SUGGESTION: Serve with lemon butter pan juices.