Asparagus-Stuffed Chicken Breast With White Wine Sauce

• 2 tablespoons olive oil, divided
• 8 stalks fresh asparagus, trimmed
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 large skinless, boneless chicken breasts
• 1 tablespoon lemon zest
• 4 slices reduced-fat provolone cheese
• 4 toothpicks, or as needed
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 3 cups chicken broth, divided
• 1 cup tri-colored quinoa
• 1 tablespoon butter
• 1/2 cup minced shallot
• 1 cup white wine
• 1 tablespoon all-purpose flour
• 1 tablespoon chopped fresh flat-leaf parsley

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add asparagus and season with salt and pepper. Cook for 5 to 6 minutes, turning halfway through. Add garlic and stir to coat. Cook until asparagus is slightly browned, 2 to 3 minutes more. Remove from heat.
3. Slice chicken breasts partially in half, lengthwise, to create a pocket in each. Season the insides with salt, pepper, and lemon zest. Fill each chicken breast with 4 asparagus stalks and 2 slices provolone cheese. Enclose the filling and use toothpicks to hold chicken closed.
4. Mix salt, pepper, garlic powder, and paprika together in a small bowl. Use to season the outside of the chicken.
5. Heat remaining olive oil in the same skillet over medium-high heat. Sear chicken breasts until golden brown, 3 to 5 minutes per side. Transfer chicken to a baking dish.
6. Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes.
7. Meanwhile, combine 2 cups chicken broth and quinoa in a saucepan over medium heat. Bring to a boil. Reduce heat to low, cover, and simmer until broth is absorbed, about 15 minutes.
8. Transfer chicken to a serving plate and cover with aluminum foil to keep warm.
9. Melt butter in the same skillet over medium-high heat. Add shallot and cook until tender but not browned, about 6 minutes. Stir in wine and remaining chicken broth and bring to a boil. Reduce heat and simmer for 3 minutes. Whisk in flour and season with salt and pepper. Continue whisking, without boiling, until sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in parsley and serve over chicken and quinoa.

olive oil, fresh asparagus, salt, garlic, skinless, lemon zest, provolone cheese, toothpicks, garlic, paprika, chicken broth, tricolored quinoa, butter, shallot, white wine, flour, parsley

Taken from www.allrecipes.com/recipe/269695/asparagus-stuffed-chicken-breast-with-white-wine-sauce/ (may not work)