MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goat Cheese & Spinach Stuffed Chicken
 Categories: Poultry, Greens, Cheese, Vegetables
      Yield: 2 servings
 
  1 1/2 c  Fresh spinach; chopped
    1/3 c  Julienned soft sun-dried
           - tomatoes (not packed in
           - oil); chopped
    1/4 c  Goat cheese; crumbled
      2 cl Garlic; minced
    1/2 ts Pepper; divided
    1/4 ts Salt; divided
      2    Chicken breast halves
           - (6 oz ea); boned, skinned
      1 tb Olive oil; divided
    1/2 lb Fresh asparagus; trimmed
           Aged balsamic vinegar or
           - balsamic glaze (optional)
 
  Set oven @ 400°F/205°C.
  
  In small bowl, combine the spinach, sun-dried tomatoes, goat
  cheese, garlic, 1/4 ts pepper, and 1/8 ts salt.
  
  Cut a pocket horizontally in the thickest part of each chicken
  breast. Fill with spinach mixture; secure with toothpicks.
  
  In an 8" cast-iron or ovenproof skillet, heat 1-1/2 ts oil over
  medium heat. Brown chicken on each side. Place in oven; bake
  10 minutes.
  
  Meanwhile, toss asparagus with remaining 1 1/2 ts oil, 1/4 ts
  pepper, and 1/8 ts salt; add to skillet in oven. Bake asparagus is
  tender, 10-15 minutes longer. If desired, drizzle with vinegar.
  Discard toothpicks before serving.
  
  Recipe by Nicole Stevens, Mount Pleasant, South Carolina
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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