Asparagus and Goat Cheese Stuffed Chick Breast

4 skinless, boneless chick breasts

1 tbsp Extra virgin olive oil (EVOO)

1 pd Trimmed Asparagus

1 log Goat Cheese

Preheat oven to 350 degrees. Place chicken breast side up and carefully slice parallel to skin down the length of the breast. DO NOT cut all the way through the breast. Season however you like. I use pepper and Mrs. Dash Table Blend.

In large stainless steel or cast iron skillet, add 1 tbsp. olive oil over medium-high heat. When oil is hot but not yet smoking, add chicken breasts skin side down, leaving as much space between them as possible. Cook until skin is golden brown and releases easily when moved, 4 to 5 minutes. Flip and repeat on remaining side. Turn off heat and let cool for few minutes.

Once cool enough to handle, stuff cavities of each chicken breast with cheese and asparagus. Trim or cut the asparagus into pieces to help them fit better in the pocket. Bake until chicken is cooked through and cheese is melted; 8 to 10 minutes.

Sonni Hughes