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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