Make a slit along the sides of the chicken breasts.

Take a mixing bowl. Add the chicken breasts and the spices. Marinate the chicken and let it rest for at least 15 minutes.

Next, stuff the chicken breasts with cheese and top it up with the asparagus heads.

Use toothpicks to secure the sides as shown in the picture.

Next, heat oil in a non-stick pan and add the chicken breasts to it.

Cook both sides of the chicken breasts for 45 seconds to 1 minute each.

Next, transfer it to a preheated oven and let it cook for 10 more minutes at 200℃ or until the breast is completely cooked. Keep aside once done.

While the chicken breasts are cooking, the sauce can be prepared. Heat butter in the same pan and add the garlic. Saute for 1 minute until the aroma of the garlic disappears.

Next, add the onions and saute for 2-3 minutes or until they become translucent.

Add in the mushroom next and mix well. Cook them for 2-3 minutes. The quantity will start reducing. Keep stirring in between.

Add the asparagus next and cook further 2-3 minutes. Mix everything well.

Sprinkle salt and pepper and mix well.

Next, add the cheese and the cream and mix well.

Add in the mixed herb seasoning and mix well.

Once the sauce is ready, add in the prepared chicken breasts.

Serve hot with herbed rice and veggies of your choice.