Tomato, Basil & Mozzarella Chicken Breast with Roasted Parmesan Asparagus

For the Chicken:

1- 6 Oz. Chicken Breast
1 Tsp. Paprika
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Ground Black Pepper
Pinch of Salt
1/2 Tbsp. Olive Oil
1/2 C. Cherry Tomatoes, Halved
1/4 C. Fresh Basil, Chopped
1 Garlic Clove, Minced
1 Tbsp. Butter
8 Fresh Mozzarella Pearls

Preheat oven to 350 degrees. Pat chicken breast dry. Flatten until the entire chicken breast is a even thickness. Cut in half. Combine paprika, garlic powder, onion powder, black pepper and salt. Coat both sides of chicken breasts in seasoning. Heat olive oil in a 10" cast iron pan on high. Add chicken. Cook until beginning to brown and flip, about 5 minutes on each side. Reduce heat to medium-low. Add tomatoes, basil, garlic and butter. Allow to cook down for about 5 more minutes. Remove from heat. Place 4 Mozzarella pearls on each piece of chicken. Place in oven for about 12-14 minutes, until Mozzarella has melted.

















For the Roasted Parmesan Asparagus:

10 Asparagus Spears
1 Tbsp. Olive Oil
1 Tbsp. Grated Parmesan Cheese

Arrange asparagus spears evenly on an oven safe pan. Coat with olive oil and Parmesan cheese. Place in oven for approximately 15 minutes

Nutritional Info is for the entire meal, including the roasted Parmesan Asparagus