Stuffed Chicken

Dear blog readers,
   Forgive me as I have sinned. It's been a month since my last blog post.

Oh, you know how it goes. Life just gets crazy. Between migraines, asthma attacks and overall busy schedule, the last thing I wanted to do was sit at a computer for an extended period of time. But I'm back! And I am going to share with you one super easy dinner. It's one that can be customized to your liking and is absolutely delicious. Veggie and cheese stuffed chicken. Yum, right?

Ingredients:

Boneless skinless chicken breast (I chose 3 fairly large ones to have lots of leftovers)
3/4 of a tub of spreadable cheese (Our favorite is Alouette  Spinach and Artichoke)
1 bunch of asparagus (tough ends trimmed off)
1 bell pepper cored, seeded and cut in strips(we had leftovers from a taco night!)
Couple of large handfuls of kale washed and patted dry
3 cloves of garlic minced
Olive oil
Salt
Pepper
Red pepper flakes (optional)

First, I get all the veggies except the kale ready. The peppers and the asparagus are roasted in a skillet with a little olive oil, salt, pepper and red pepper on the stove. Cook the asparagus until tender, but still has a bite to it.

Now to prepare the chicken

On a cutting board, cut a pocket into the chicken. Make sure not to cut all the way through.

Add the chicken to a foil lined cookie sheet. I like to add olive oil to the foil so the chicken doesn't stick. Season the chicken with salt and pepper.

Now for the cheese. Mmmm...cheese. I spread about 2 tablespoons in the pocket of the chicken.

Now, fill the pocket with the veggies. Take any extra veg and surround the chicken with it.

Bake at 350 degrees about 25-30 minutes or until no longer pink and juices run clear. Now I just cook up my kale in a little olive oil, minced garlic and salt/pepper until wilted.

Once chicken is done, I just lay it on top of the cooked kale and ta da! You have a delicious meal!