Herbed Stuffed Chicken Breasts

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 ounces canadian bacon finely chopped
• 0.5 teaspoon rosemary fresh chopped
• 2 ounces goat cheese 
• 0.3 teaspoon salt 
• 24 ounce chicken breasts boneless skinless

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 40
2. Combine first 3 ingredients in a small bowl.
3. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons cheese mixture into each pocket; close opening with a wooden pick.
4. Sprinkle chicken evenly with salt and pepper.
5. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray.
6. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven.
7. Bake at 400 for 25 minutes or until chicken is done.
8. Let stand 5 minutes. Discard wooden picks.
9. Cut chicken diagonally into 1/2-inch-thick slices.
10. Serve with pan juices.
11. Combine 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus on a jelly-roll pan coated with cooking spray; toss gently.
12. Bake at 400 for 10 minutes or until asparagus is crisp-tender.
13. Place asparagus in a large bowl; toss with 1 tablespoon butter and 1 tablespoon chopped fresh chives. Complete the meal with a sliced baguette and a glass of crisp white wine.