Ingredients
1-1/2 cups fresh spinach, chopped1/3 cup julienned soft sun-dried tomatoes (not packed in oil), chopped1/4 cup crumbled goat cheese2 garlic cloves, minced1/2 teaspoon pepper, divided 1/4 teaspoon salt, divided 2 boneless skinless chicken breasts (6 ounces each) 1 tablespoon olive oil, divided 1/2 pound fresh asparagus, trimmedAged balsamic vinegar or balsamic glaze, optional
Preparation
Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt.
Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks.
In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes.
Meanwhile, toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt; add to skillet in oven. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.
