Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through.

Season the inside of the chicken breasts with lemon zest, epicure spg seasoning, salt, and pepper.

Place the chicken on your work surface, lay the mozzarella cheese and 4 asparagus pieces inside each chicken breast, and fold over, enclosing the filling.

Then, season the outside of the chicken breasts with this spg spice blend.

Heat a large, oven-safe skillet over medium-high heat. Add the olive oil.

Sear the chicken for 3-5 minutes per side, until it is golden brown.

While chicken cookscombined steamed cauliflower rice, garlic, parmesan

cheese, and almond milk in high speed blender.

Pour Alfredo Sauce over chicken breasts cover and let simmer.

Simmer on low heat for 20 minutes until the chicken reaches an internal temperature of 165ºF.

Serve with Cauliflower Mushroom Risotto