Shopping List
- 2 skinless, boneless chicken breasts
- 6 stalks asparagus, trimmed at the ends
- ¼ cup light garlic-and-herb goat cheese spread (such as Montchevré)
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 teaspoon minced garlic
- ¼ cup low sodium chicken broth
Recipe
Makes 2 servings (recipe can be doubled or tripled).
Cut a pocket into each chicken breast without cutting all the way through the meat (it should look like an open book)
Spread a portion of the garlic-and-herb goat cheese in the middle of the pocket and then place three asparagus stalks on top of the spread (a toothpick can be used to secure the ingredients and hold the chicken breast closed)
Sprinkle each breast with salt and pepper
Heat the olive oil and butter (butter is optional, and can be substituted with margarine) in a heavy-bottomed saucepan.
Add the minced garlic.
Add the stuffed chicken breasts to the pan and cook for about six minutes on each side.
Add the chicken broth. Cover the pan and cook for an additional six minutes, or until the chicken is fully cooked (no longer pink, use a meat thermometer to assure doneness)
Slice and serve with whole grain rice, pasta, or the side of your choice.