Poulet farci aux asperges et au fromage {pauvre en glucides et compatible avec le régime cétogène !}

Ingrédients

• 4 boneless skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teasponn paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 4 slices mozzarella cheese ((can repalce with melting cheese of choice if desired))
• 12 stalks asparagus ((ends trimmed))
• fresh lemon juice ((optional))

Préparation

1. 1

   Preheat oven to 400F.

2. 2

   Place chicken breasts on a cutting board and cut ¾ way through to form pockets.

3. 3

   Season chicken with garlic powder, paprika, thyme, oregano, and salt.

4. 4

   Stuff the chicken breasts with mozzarella slices and asparagus; secure with toothpicks.

5. 5

   Heat 2 tablespoons olive oil 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.

6. 6

   Transfer skillet to the oven and bake for 15 minutes or until chicken is fully cooked through and internal temperature reaches 165F.

7. 7

   Remove toothpicks and drizzle with fresh lemon. Serve immediately.