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STEPS
INGREDIENTS

Wash asparagus and snap off ends

Wash asparagus and snap off ends

Slice a "pocket" into the chicken breast. Do not cut it all the way through.

Slice a "pocket" into the chicken breast. Do not cut it all the way through.

Spread about a tablespoon of cheese into the "pocket"

Spread about a tablespoon of cheese into the "pocket"

Place 3 asparagus stalks on top of the goat cheese.

Place 3 asparagus stalks on top of the goat cheese.

Place a tooth pick on open side to keep ingredients from falling out.

Sprinkle salt and pepper on both sides of the chicken

Sprinkle salt and pepper on both sides of the chicken

In a skillet over medium heat add enough olive oil to coat the pan. Then add half of the garlic.

In a skillet over medium heat add enough olive oil to coat the pan. Then add half of the garlic.

Add 4 chicken breasts. Cook on one side for 6 minutes.

Add 4 chicken breasts. Cook on one side for 6 minutes.

Turn chicken over then cook until other side is browned.

Turn chicken over then cook until other side is browned.

Add 1 cup chicken broth to skillet and cook until chicken is fully cooked.

Add 1 cup chicken broth to skillet and cook until chicken is fully cooked.

Repeat steps 6-9 with the remaining 4 chicken breasts.

Repeat steps 6-9 with the remaining 4 chicken breasts.

Serve with a salad.

  • 6chicken breasts
  • 1 bunch asparagus stalks
  • 1 cup light garlic and herb spreadable cheese
  • 1/2 tsp salt
  • 1 tsp pepper
  • 6 tbsp olive oil
  • 1 tbsp minced garlic
  • 2 cups chicken broth