Stuffed Chicken Breasts and Artichoke Hearts

Peace, fam! Stuffed chicken breasts are so simple and versatile that I could probably eat them every day! I purchased my chicken from the butcher's counter where they even graciously cut them for me so that all I had to do was stuff and cook them. I filled with asparagus spears, a mozzarella cheese blend, and prosciutto! If you don't purchase your breasts pre-cut like I did, you can simply slice them down the middle and flatten with a kitchen mallet before filling with your low-carb faves. I baked this for about 40 minutes at 350 degrees

I served my chicken with artichoke hearts, sautéed in butter, dill weed, kosher salt, and Italian seasoning. Dinner was done in less than an hour with almost no prep work on my part! Enjoy.