Chicken Breasts stuffed with Red Roasted Peppers and Shredded Mozzarella

 2 chicken breasts
4 slices of roasted peppers
1 clove of garlic - pressed, sliced or diced
salt
McCormick's "Perfect Pinch" Italian Seasoning
1/2 cup of shredded mozzarella
1 package of Steam Fresh Brown Wild Rice w/Broccoli & Carrots
1 package of Asparagus Spears (frozen)

Wash and trim and butterfly chicken breasts.
Place them in foil pan and arrange roasted peppers,
garlic, salt, Italian season and top with mozzarella.  Fold over and secure tooth picks.
Sprinkle with Oil and Italian seasons.
Bake at 350 oven for about 45 minutes.  Meanwhile, place the frozen Asparagus on cookie sheet and drizzle with oil and your favorite seasoning.  About 15 minutes should do it.  If you like them crunchy place them under the broiler of a couple of minutes.  Just before everything is ready, put the Brown Wild Rice packet in the microwave to cook.  It should only take about 4 to 5 minutes.

Arrange the Chicken Breast over the Wild Rice mixture.  Cut up a piece of roasted pepper to garnish.

I served this to my Hubby and he gave it a "pass with a push".  Anyone that knows hubby will know

that this was a 10 on his scale of 1-10.  I hope you like it too!

Buon Appetito!