Herbed Stuffed Chicken Breasts

1/4 cup goat cheese
1/2 tsp. chopped fresh rosemary
2oz. Canadian bacon, finely chopped
4 skinless, boneless chicken breasts
1/4 tsp. salt
1/4 tsp. white pepper

Combine first 3 ingredients in a small bowl. Cut a horizontal slit through
thickest portion of each chicken breast half to form a pocket. Stuff cheese
mixture evenly into each pocket; close opening with a wooden pick.
Sprinkle chicken evenly with salt and pepper.

Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking
spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in
oven. Bake at 400° for 25 minutes or until chicken is done. Let stand 5
minutes. Discard wooden picks. Cut chicken diagonally into slices. Serve
with pan juices.

Roasted asparagus: Combine ¼ tsp. salt and 1 lb. trimmed asparagus on a jelly-
roll pan coated with cooking spray; toss gently. Bake at 400° for 10
minutes or until asparagus is crisp-tender. Place asparagus in a large
bowl; toss with 1 tbsp. butter and 1 tbsp. chopped fresh chives. Complete
the meal with a sliced baguette and a glass of crisp white wine.