Not in the mood for chicken, substitute a boneless pork chop instead.
4 Skinless Chicken Breasts or Pork Chops
24-32 asparagus spears
8 slices swiss cheese
garlic powder, paprika, salt, cumen, black pepper to taste
- Preheat oven to 375 degrees
- Butterfly (Cut the breasts/chops lengthwise leaving a half inch uncut) and pound thin
- Place a slice of cheese in the breast/chop, top with 4 -8 asparagus spears (depending on size of breast/chop and asparagus) sprinkle with salt, pepper and lemon zest and top with another slice of cheese.
- Close the breast/chop, season with Garlic powder, Cumen, Paprika and Black Pepper.
- Bake for 35 minutes.
- Serve hot.