RECIPE FRO
Goat Cheese and A Stuffed Chicken Br
INGREDIENTS :
• 1-1 / 2 cups fresh spinach , chopped
• 1 / 3 cup julienned soft sun-dried tomatoes ( not packed in oil ), chopped
• 1 / 4 cup crumbled goat cheese
• 2 garlic cloves , minced
• 1 / 2 teaspoon pepper , divided
• 1 / 4 teaspoon salt , divided
• 2 boneless skinless chicken breasts ( 6 ounces each )
• 1 tablespoon olive oil , divided
• 1 / 2-pound fresh asparagus , trimmed
DIRECTIONS :
1 . Preheat oven to 350 °. In small bowl , combine the spinach , sun-dried tomatoes , goat cheese , garlic , 1 / 4 teaspoon pepper and 1 / 8 teaspoon salt .
2 . Cut a pocket horizontally in the thickest part of each chicken breast . Fill with spinach mixture , secure with toothpicks .
3 . In an 8-in . 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 .
4 . Toss asparagus with remaining 1-1 / 2 teaspoons oil , 1 / 4 teaspoon pepper , and 1 / 8 teaspoon salt ; add to skillet . Bake until a thermometer inserted in chicken reads 165 ° and asparagus is tender , 10-15 minutes longer . If desired , drizzle with vinegar . Discard toothpicks before serving .
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