Ingredients

3 boneless skinless chicken breasts

5 asparagus spears (chopped)

1/2 small red pepper

2 mushrooms

5 grape tomatoes

1 teaspoon olive oil

sea salt, to taste

pepper, to taste

1 teaspoon garlic powder

6 slices part-skim mozzarella cheese

Preparation

  1. Using a food processor, chop all vegetables until pieces are very small.
  2. In a medium pan, add olive oil. When warm, add all chopped ingredients. Sprinkle with some salt and pepper.
  3. Whit knife, cut a pocket in the breasts. Do not cut breasts in half.
  4. Using a small spoon, stuff breasts with veggies. Close pocket using tooth picks.
  5. Sprinkle chicken with salt, pepper and garlic powder.
  6. preheat oven to 400 degrees
  7. Cook chicken until ready.
  8. Add cheese slices and wait until melted.
  9. Sprinkle with parsley or basil (if desired)and serve.