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Margherita Asparagus Stuffed Chicken.

INGREDIENTS (Servings 4):

  • •4 boneless skinless chicken breasts.
  • •2 tsp paprika.
  • •2 tsp garlic powder.
  • •1 tsp salt.
  • •6 asparagus spears.
  • •1 cup Muir Glen fire roasted tomatoes.
  • •1/2 cup goat cheese.
  • •1/2 cup chopped spinach.
  • •1/4 cup chopped fresh basil, for garnish.
  • •1 tsp chili flakes, for garnish.

•Side dish ideas: roasted baby potatoes, sweet potato fries, corn on the cob, arugula salad.

INSTRUCTIONS:

  • 1.Preheat BBQ to med-high heat. Make a deep cut in the middle of chicken.
  • 2.Season with a mix of paprika, garlic powder and salt, rubbing chicken well all over. Add two asparagus spears to each breast, then top with about 1/4 cup of Muir Glen fire roasted tomatoes, 2 tbsp of goat cheese and 2 tbsp fresh chopped spinach.
  • 3.Fold each chicken breast over, tying with a string to hold together if desired. Place on BBQ and grill for 15-20 minutes until chicken is fully cooked inside.
  • 4.Remove from grill and garnish with basil and red chili flakes. Serve with your choice of side and enjoy!

Nutrition for 1:

_ Calories: 225 Kcal.
_ Carbohydrates: 4.5g.
_ Protein: 32g.
_ Fat: 9g

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