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Italian Stuffed Chicken Breast

VIDEO INSTRUCTION

 

HOW TO PREPARE

 
1. Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
 

2. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

INGRIDIENTS

 
  • 1 bunch fresh asparagus, trimmed
  • 1/2 pound fresh mushrooms, quartered
  • 2 sprigs fresh rosemary, minced
  • 2 teaspoons olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste