• Preheat oven to 400.
• Prepare 2 servings of Stove Top Chicken according to package directions and set it aside.
• Trim fat and wash chicken.
• Pound chicken to ½ inch thickness between wax paper on top of a cutting board.

STEPS IF YOU ARE GOING TO ROLL THE BREAST UP:

• In a small bowl combine sea-salt, Italian Herb seasoning, garlic powder, and black pepper.
• Sprinkle both sides of chicken breasts with mixture and rub it in.
• Add semi melted butter to the center of each chicken breast and spread it around.
• Add ⅓ cup-¼ cup stuffing to the center of each chicken breast and roll it up.
• Place a toothpick or small skewer in to secure stuffing from falling out.

STEPS IF YOU ARE LEAVING IT BUTTERFLIED:

• Using a sharp knife, cut a pocket into each breast but stop before cutting all of the way through the breast.
• In a small bowl combine sea-salt, Italian Herb seasoning, garlic powder, and black pepper. 
• Add semi melted butter to the center of each chicken breast and spread it around. Then sprinkle both sides of chicken breasts with mixture and rub it in. 
• Add ⅓ cup-¼ cup stuffing to the center of each chicken breast.
• In a glass baking dish or in a cast iron skillet, add 2 cups lower sodium chicken broth, add in the chicken breasts and sprinkle with fresh black pepper. Bake for 30 minutes. 
• While the chicken is baking, prepare the gravy by melting the butter in a medium sauce pan on the stove on medium low heat.
• Once the butter is melted, add in the flour and cook the flour and butter mixture for about 3 minutes. You are basically making a roux.
• Once the flour is cooked, slowly incorporate in the chicken broth then add in the milk. Let the mixture start boiling and boil for approx. 5 minutes until the mixture developed into the thickness you desire. Remove from heat.
• Once the chicken is cooked thoroughly, remove from the oven and let it rest for approx. 5/10 minutes. Once the chicken has rested, top each individual breast with the gravy.

Stuffed Chicken Breast with Asparagus and Cheese

• Preheat the oven to 400 degrees and heat the cast iron skillet.
• On a cutting board, cut off the stalks off of the asparagus then rinse and lay them on a paper towel to dry.
• Take one of the chicken breasts and with a sharp knife, start at one side of the breast and slowly cut through the breast. However, do not cut all of the way through the side. You want to be able to open the chicken and close it like a book. You are basically butterflying the chicken.
• Open up the breast and using a meat mallet, pound the chicken breast until it's the same thickness all over the breast. Add the seasonings and season the inside of the breast thoroughly. Lay one slice of cheese down then the asparagus.
• Fold over the chicken. You can secure it if you want with a toothpick, however, it's not necessary. Season the tops of the chicken at this time.
• Add approximately 2 tablespoon of oil into your pan and add in the chicken. Sear each side of the chicken approximately 3 to 5 minutes on each side.
• Then place the oven proof skillet into the oven and let the chicken thoroughly cook for 20 - 30 minutes.
• Remove from the oven and enjoy!