Think spring

I have cabin fever.

Big time.

I love the first few weeks of winter. I love using the weather as an excuse to curl up on the couch and read all weekend. It’s a great excuse for being lazy. But now that’s I’ve soaked up a whole bunch of nothing, I’m ready to do something.

Unfortunately, Mother Nature isn’t cooperating.

When nothing else to do last Saturday, I decided to clean out the freezer. I found a bag of frozen asparagus and decided to incorporate it in my dinner. Thank goodness the Groundhog didn’t see his shadow on Saturday. I’m ready for an early spring. Until that happens, though, I’ll make do with cooking meals that look like spring.

ASPARAGUS AND CHEESE STUFFED CHICKEN BREASTSstuffed chicken

  • 2 large skinless, boneless chicken breast halves
  • Salt and black pepper to taste
  • 4 asparagus spears, trimmed – divided
  • 2 slices cheese (I used cheddar)
  • Your choice of seasonings (I used Mrs. Dash Extra Spicy)

Preheat an oven to 375 degrees. Grease an 8×8-inch baking dish.

Place each chicken breast between two sheets of heavy plastic on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.

Place 2 spears of asparagus down the center of a chicken breast. Break a slice of cheese in half and place it over asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with spices of your choosing.

Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees.

Recipe adapted from allrecipes.com

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