Chicken Breasts Stuffed With Asparagus and Parmesan

From "The Everything Cooking for Two Cookbook".

• Ready In: 22 mins
• Serves: 2

Ingredients

• 8  asparagus spears
• 2 (6 ounce)  boneless chicken breasts, butterflied
•  salt and pepper, to taste
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon oregano
• 1  cup parmesan cheese, shredded
•  cooking spray

Directions

1. Preheat oven to 400 degrees F. Trim the bottoms of the asparagus and steam the spears for 4 minutes. Shock in cold water and drain.
2. Season the inside of each chicken breast with salt and pepper, basil and oregano. Sprinkle 1/4 cup of the cheese evenly inside each breast. Top each with 4 asparagus spears and fold the chicken back together.
3. Spray a baking sheet with the cooking spray. Place the chicken on the sheet and top with Parmesan cheese. Spray lightly with cooking spray. Bake for 12 minutes.