Ingredients

• 2 boneless, skinless chicken breasts
• salt and pepper, to taste
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 8 asparagus stalks, ends trimmed (plus more if you’ve got it)
• 2 slices provolone cheese
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon olive oil

Instructions

1. On a cutting board, cut the chicken breasts in half lengthwise, leaving it intact on one side, like a book.
2. Season the inside of the chicken with salt and pepper.
3. Sprinkle the lemon zest on the interior of the chicken. Top with a slice of provolone and four stalks of asparagus, then fold the chicken over, enclosing the filling.
4. Season the outside of the chicken breasts with salt and pepper, garlic powder and paprika.
5. Heat a large skillet with a lid over medium high heat, then add the oil. Add the chicken to the pan and brown for 3 to 5 minutes, until golden brown.
6. Flip the chicken over and cook for an additional 3 to 5 minutes.
7. Flip the chicken again, add the lemon juice and any additional asparagus if you have any, and cover with the lid.
8. Let cook, flipping every 10 minutes, until cooked, about 25-30 minutes or until the internal temperature reaches 165°F.
9. Remove from heat and let sit, covered, for five minutes.
10. Serve chicken and any additional asparagus hot. Top with any sauce in the pan.