Chicken Breasts Stuffed With Asparagus And Parmesan - cooking recipe

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

Preparation

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.
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.
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.