Primavera Stuffed Chicken with Buttered Asparagus

Preheat the oven to 190 degrees. Prepare the chicken breasts by cutting slits halfway through them, about 1cm apart, creating a hasselback effect. Be careful not to slice all the way through.

Mix the grated mozzarella cheese with Italian seasoning. Stuff this mixture into the slits of the chicken breast.

Slice the zucchini into half moons and chop the yellow capsicum. Use half a tomato per person, chopping it into small pieces.

Combine the zucchini, capsicum, and tomatoes in a bowl. Drizzle with olive oil and a sprinkle of Italian seasoning. Toss to coat evenly.

Arrange the vegetable mix around the stuffed chicken breasts in a baking dish. Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked.

While the chicken is baking, prepare the asparagus by washing and trimming the ends. In a pan over medium heat, melt the butter. Add the asparagus and sauté until tender, about 5-7 minutes. Season with salt and pepper to taste.

Serve the baked primavera stuffed chicken alongside the buttered asparagus.