This quick-fix meal will easily fit your busy schedule. Serves: 4 Herbed Stuffed Chicken Breasts
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 400º 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.
Herbed Stuffed Chicken Breasts