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Sunday, February 22, 2009

Asparagus and Cheddar Stuffed Chicken Breast

4 chicken breasts
12 trimmed asparagus spears
1 cup shredded Cheddar cheese, divided
lemon pepper seasoning

Preheat oven to 350°F. Pound chicken breasts with a meat mallet to flatten. Place 3 trimmed asparagus spears in the center of each breast and top each with 1/4 cup shredded Cheddar cheese. Bring in sides of chicken and tie in 1 or 2 places with kitchen string. Season to taste with lemon pepper seasoning and place in a baking dish. Add 1/4-inch of water to dish; cover and cook for 20 minutes. Remove cover and cook for 20 minutes or until chicken is cooked through. Makes 4 servings