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
Preheat the oven 350 F.
Place the chicken on a chopping board and sprinkle with Italian seasoning,paprika,garlic powder, pepper and salt.
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.
Heat oil in the Rockcrok over medium-high heat.
Add in the chicken and burnt it until brown, about 5 min for each side.
Place the Rockcrok Pan in the oven and bake the chicken for 20 min.
ENJOY!
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