Stuffed Chicken Breasts

Ingredients

• 4 chicken breasts
• 4 slices provolone cheese
• 1 cup spinach  
• 1 cup couscous
• 1 1/2 cups fresh asparagus
• ½ tbsp. olive oil
• ½ tsp. salt/pepper
• ½ tsp. Italian seasoning
• ½ tsp. garlic powder

Preparation Instructions

1. Preheat the oven to 350 degrees. Flatten the chicken breasts to ¼ inch thickness, season with salt and pepper.
2. Break provolone cheese slices into small pieces and mix it together with the spinach. Then stuff the chicken with the mixture.
3. Roll chicken breasts tightly and add toothpicks to secure. Make sure you know how many toothpicks you place in the chicken for later when it's cooked. Brush chicken breast with olive oil and sprinkle with seasoning.
4. Line the baking sheet with aluminum foil and place the seam cut side up. Bake for 35 minutes or until it's not pink.
5. While waiting for chicken, start making couscous by boiling 1-½ cups water. Once boiling add the couscous to water and let it cook for about 8 minutes or until al dente.
6. Toss asparagus with olive oil, salt and pepper.  7 minutes before the chicken breast is done, place asparagus on a sheet pan with foil and place in the oven. 
7. Once the chicken and asparagus have finished cooking and the toothpicks are removed, place the rice in a half moon shape on the plate, add the asparagus onto the other side and add the chicken on top of the couscous. Enjoy!