Nutritional Information Calories: 302 Fat: 13.5g Protein: 42.1g Cholesterol 116mg Carbohydrates: 0.5g Sodium: 486mg Calcium: 40mg Iron: 1.7mg Fiber 0.0g Servings Serves 4, each serving 1 chicken breast half and about 1 tablespoon pan juices. Time To Cook Under 40 minutes complete. Herbed Stuffed Chicken Breasts With Roasted Asparagus Ingredients 1/4 cup goat cheese, about 2 ounces 1/2 teaspoon chopped fresh rosemary 2 ounces Canadian bacon, finely chopped 4 boneless and skinless chicken breast halves, about 6 ounces each 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Cooking spray of your choice Chicken Directions: Preheat oven to 400°. Combine first 3 ingredients in a small bowl. 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 toothpick. Sprinkle chicken evenly with salt and pepper. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven. Bake at 400° for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden toothpicks. Cut chicken diagonally into 1/2-inch-thick slices. Serve with pan juices. Roasted Asparagus Directions: Roasted asparagus: 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. Bake at 400° for 10 minutes or until asparagus is crisp-tender. 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.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.