Asparagus Chicken
Ingredients
4 large boneless skinless chicken breasts
salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
4 tablespoons goat cheese
16 stalks asparagus firm ends cut off
4 slices mozzarella cheese
1 tablespoon olive oil
1 tablespoon balsamic vinegar
12 toothpicks
salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
4 tablespoons goat cheese
16 stalks asparagus firm ends cut off
4 slices mozzarella cheese
1 tablespoon olive oil
1 tablespoon balsamic vinegar
12 toothpicks
Instructions
Preheat oven to 425 degrees F.
Season both each chicken breast with salt and pepper to taste, and then garlic powder and paprika.
Cut each chicken breast in half length wise. Be careful not to cut all the way through. You're just making a place to put the cheese and asparagus.
Spread 1 tablespoon goat cheese into the inside of each chicken breast pocket.
Top with 4 stalks asparagus (sprinkle lightly with salt and pepper), and then top with the mozzarella. You might need to fold the mozzarella to make sure not too much is sticking out (it will stick to the pan if so). Print