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   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   
       
   MMMMM   
      
   ... Vegetable liar: zucchini pretending it is pasta.   
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