Asparagus Stuffed Chicken Breasts

 

       * INGREDIENTS : 

      1 Tsp Italian spice mix

      1 Tsp Garlic Powder

       1 Tsp  Paprika

       11 Asparagus stalks end trimmed

       4 Skinless boneless chicken breasts 

      1 oz Sun-dried Tomatoes minced 

        4 slices Mozzarella Cheese

        1 large spoon  Olive Oil

         salt and pepper

       * DIRECTIONS :

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1 - We preheat the oven 350 F. Place the chicken on a  chopping board and sprinkle with Italian seasoning,paprika,garlic powder, pepper and salt.

2 - Start cutting each one lengthwise to create the pockets. Add 3 sprigs of asparagus and a couple of part of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it. We close the pocket with a stick.

 3 - Heat oil in the Rockcrok over medium-high heat. Add in the chicken and burnt it until  brown, about 5 min for each side.

 4 - Place the Rockcrok Pan in the oven and bake the chicken for 20 min,  Enjoy!