Week 32 - Asparagus Stuffed Chicken

The Recipe
1 lb chicken breasts, butterflied
50g cheese, sliced or shredded
1/2 cup sundried tomatoes, cut into thin strips (use scissors! so much easier!)
~12 stalks asparagus
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp thyme
1/2 tsp oregano
salt and pepper

Preheat oven to 200C.

Lay the butterflied chicken down with the cut side up, add cheese, sundried tomatoes and asparagus. Fold one side back over and close with toothpicks.

In a small bowl, mix all the seasonings (paprika through salt and pepper) and season the outside of the chicken with the spices.

Heat oil in a large pan, add chicken and brown for 2-3 minutes on each side. Transfer to an oven-proof dish and cook for ~20 minutes until the chicken is cooked through.

Serve with potatoes.

The Verdict
Really good! I think next time I'll flatten the chicken breasts a bit after butterflying them, to make the chicken-to-filling ratio work better. But it tasted great the way it was, and hadn't gotten dry at all.