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 Crumbled goat cheese
2 cl Garlic; minced
1/2 ts Pepper, divided
1/4 ts Salt; divided
2 (6 oz ea) boned, skinned
- chicken breast halves
1 tb Olive oil, divided
1/2 lb Fresh asparagus; trimmed
Aged balsamic vinegar or
- balsamic glaze, opt

Set oven @ 400ºF/205ºC.

In small bowl, combine the spinach, sun-dried tomatoes,
goat cheese, garlic, 1/4 teaspoon pepper and 1/8
teaspoon 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
teaspoons oil over medium heat. Brown chicken on each
side. Place in oven; bake 10 minutes.

Meanwhile, toss asparagus with remaining 1 1/2 teaspoons
oil, 1/4 teaspoon pepper and 1/8 teaspoon salt; add to
skillet in oven. Bake asparagus is tender, 10-15 minutes
longer. If desired, drizzle with vinegar. Discard
toothpicks before serving.

Nicole Stevens, Mount Pleasant, South Carolina

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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