Servings 2 servings
Ingredients
- 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
Instructions
- 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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