Grilled Chicken Asparagus

8 asparagus spears
1 tbsp extra virgin olive oil
4 boneless, skinless chicken breasts
4 slices of prosciutto
4 slices smoked provolone cheese
1 tomato, sliced
1 tsp paprika
1 tsp Italian seasoning
salt & pepper
1 tsp onion powder
1 tsp garlic powder

• Cut ends off the asparagus and toss in olive oil, Italian seasoning and paprika, coating well.
• Butterfly the chicken by slicing a deep cut from the top to bottom. Stuff each breast with tomato slices, cheese and asparagus. Close chicken and season the top with salt, pepper, onion and garlic powder. Wrap with slices of prosciutto, securing with tooth picks if needed.
• Over medium-high heat, grill the chicken on the top rack until cooked.

Recipe courtesy of the Farm Boy Recipe Kitchen.

Makes 4 servings; count each serving as 4 proteins.