6 small boneless skinless chicken breast halves (1-1/2 lb.)
12 fresh asparagus spears, trimmed
1/2 cup Finely Shredded Italian* Five Cheese Blend
1/4 cup Grated Parmesan Cheese
HEAT oven to 400ºF.
MAKE cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with asparagus and shredded cheese.
PLACE on baking sheet sprayed with cooking spray; top with Parmesan.
BAKE 20 min. or until chicken is done (165°F).
MAKE cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with asparagus and shredded cheese.
PLACE on baking sheet sprayed with cooking spray; top with Parmesan.
BAKE 20 min. or until chicken is done (165°F).
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