Asparagus Stuffed Chicken Breast

20 minutes for preparation, 30 minutes for cooking, and a total of 50 minutes for the whole process Servings: four servings total

INGREDIENTS:

1. 4 boneless, skinless chicken breasts
   
2. 1 bunch asparagus, trimmed and blanched
   
3. 1 cup grated mozzarella cheese
   
4. 2 cloves garlic, minced
   
5. 1 tablespoon olive oil
   
6. Salt and pepper to taste
   
7. 1 teaspoon dried herbs (such as thyme, rosemary, or Italian seasoning)
   
8. 1/2 cup chicken broth (for baking)

1. Put the chicken in the oven:
   Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
   Create a pocket by slicing each chicken breast horizontally, taking care not to cut all the way through the chicken breast.
2. Assemble the chicken with:
   Put the asparagus that has been blanched into a bowl and add some minced garlic, mozzarella, and a little bit of salt and pepper to taste.
   The asparagus and cheese mixture should be stuffed into each individual chicken breast.
3. Cooking and seasoning:
   Olive oil should be used to coat the outside of each packed breast, and then salt, pepper, and dry herbs should be added to the breasts.
   In order to ensure that the chicken remains moist during the cooking process, place the breasts that have been packed in a baking dish and pour chicken stock over them.
4. Bake the chicken in an oven that has been warmed for twenty-five to thirty minutes, or until the juices run clear and the chicken is completely cooked through.
   Before serving, let the chicken to rest for a few minutes after it has been baked.
5. The dish should be served warm, and extra sides, such as roasted potatoes or a light salad, may be recommended.