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     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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