Asparagus-Stuffed Chicken Breasts with White Wine Sauce

Ingredients

• 4 boneless, skinless chicken breasts
• 4-6 stalks of asparagus, trimmed and cut into 1/2 inch pieces
• 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1/4 cup white wine
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Directions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Carefully butterfly the chicken breasts and season with salt and pepper. Arrange the chicken breasts on the baking sheet.
3. Divide the asparagus pieces and cheese among the chicken breasts and roll them up.
4. Secure the chicken breasts with toothpicks and bake in the oven for 15-20 minutes, or until golden brown and cooked through.
5. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and onion powder and sauté for 1-2 minutes.
6. Add the white wine and simmer for 2 minutes.
7. Stir in the cream and simmer for 3-4 minutes, or until the sauce has thickened.
8. Remove the toothpicks from the chicken breasts and pour the white wine sauce over the chicken. Serve immediately.

Interesting Facts

• Asparagus is a nutritional powerhouse, packed with vitamins A, C, E, and K, as well as fiber, folate, and iron.
• White wine is a great source of antioxidants, which can help protect your cells from oxidative damage.
• This dish is perfect for an easy weeknight dinner but is also elegant enough for entertaining.