From recessionary-themed dinner parties to “recessipes,” we’re all feeling the crunch. And I’m not talking about the sound of my hand diving into a bag of potato chips. Tough economic times means even tighter budgets, and I’ve found that shopping what’s in season is the number one way to cut costs. In addition to being cheaper, picking seasonal produce ensures the freshest of ingredients that are at their peak in nutritional value. Bright green-tipped asparagus have begun popping up at my local farmer’s markets, so I’m using the vitamin rich ingredient as a vegetable stuffing. Pairing the asparagus with a creamy goat cheese spread adds flavor without adding excess costs, or unwanted fat calories, to your budget and to your waistline.
View the NBC5 segment featuring this recipe.
- 2 skinless, boneless chicken breasts
- 6 stalks asparagus, trimmed at the ends
- 1/4 cup light garlic-and-herb goat cheese spread (such as Montchevré)
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 teaspoon minced garlic
- 1/4 cup low sodium chicken broth
- Slice a pocket into each chicken breast without cutting all the way through the meat.
- 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 cheese (if needed, use a toothpick to secure the ingredients).
- Sprinkle each stuffed chicken breast with salt and pepper.
- Heat the olive oil and butter in a heavy-bottomed saucepan, then add the minced garlic.
- Add the stuffed chicken breasts to the pan and cook for about six minutes on one side.
- Flip the chicken breasts to sear the second side and add the chicken broth. Cover the pan and cook until the chicken is fully cooked.
- Remove the toothpicks (if used), slice and serve with whole grain rice or pasta.
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I used the chicken broth that was remaining and added corn starch. Made a wonderful gravy to pour over the chicken and mashed potatoes. Great recipe!J
I’m so thrilled you enjoyed the recipe, John!
Looks like a great site so far. Any chance of an app soon??
Welcome to Just a Taste, Ryan! I don’t have an app in the works yet but stay tuned for my debut cookbook, The Secret Ingredient, in the spring of 2021!
After I brown them can I cook them in the oven instead of fry them?
Hi James – I’ve never tried that method with this recipe so I’m not sure what the temperature or bake time would need to be. Let me know if you give it a shot!
Just sending a note to say, I love this recipe and really great job on the blog
Thank you so much for your kind comment, Scott! I’m thrilled you enjoyed the recipe!
How many minutes do you estimate will the chicken take to cook in the broth?
Hi Jordan! It depends on the thickness, but it must reach an internal temp of 165°F.
Do you have the nutritional data for one serving?
In Asia,goat cheese is to expensive,what kind of cheese i can replace it?
Hi Bee! You can use any other variety of spreadable cheese.
can you give a rough estimate of how long the chicken needs to cook in the broth?
Hi Jenna – It depends on the size/thickness of the chicken breasts, but the internal temperature should be 165F.
Surprisingly fast and easy! And delicious!
Hi there! Just found your blog via pinterest & I your recipes look amazing! I will definitely be trying this recipe…love goat cheese!!!
This dish was delicious, easy to boot! I added increased the garlic to three cloves. I will definitely make this again. Also- I recommend the “Chavrie Basil and Garlic” goat cheese.