Beet and Chive Goat Cheese and Asparagus Stuffed Chicken
4 large boneless skinless chicken breasts
Salt and pepper
4 oz beet and chive Celebrity goat cheese
16 asparagus stalks, ends trimmed
1 Tbsp chopped fresh chives
8-12 slices prosciutto
2 Tbsp extra virgin olive oil
Cut each chicken breast in half length-wise, being careful not to cut all the way through. Season both sides of each chicken breast well with salt and pepper. Spread each chicken breast with beet and chive goat cheese, and then asparagus. Season asparagus with salt and pepper.
Fold chicken breast over and securely wrap with 2-3 slices of prosciutto.
Heat olive oil in a large sauté pan over medium-high heat. Carefully place each chicken breast in pan, and sear until prosciutto is golden brown. Flip and continue to sear alternate side until golden brown. Reduce heat to low, cover, and cook 10-15 minutes longer, or until chicken reaches 165F.
Tag: Date Night Dinners