4 boneless skinless chicken breasts
2 tablespoons The Olive Pit Lemon Garlic EVOO
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon salt
4 slices mozzarella cheese (can replace with melting cheese of choice if desired)
12 stalks asparagus (ends trimmed)
fresh lemon juice
Preheat oven to 400◦ F.
Place chicken breasts on a cutting board and cut ¾ way through to form pockets.
Season chicken with garlic powder, paprika, thyme, oregano, and salt.
Stuff the chicken breasts with mozzarella slices and asparagus; secure with toothpicks.
Heat 2 tablespoons of The Olive Pit Lemon Garlic EVOO in a cast iron skillet over medium-high heat. Add the chicken breasts to the hot pan and 4-5 minutes per side or until seared and lightly browned.
Transfer skillet to the oven and bake for 15 minutes or until chicken is fully cooked through and internal temperature reaches 165F.
Remove toothpicks and drizzle with fresh lemon. Serve immediately.