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 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 until 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
Uncle Dirty Dave's Archives
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... Vegetable liar: zucchini pretending it is pasta.
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