1. Cut a 1 1/2" wide pocket in the chicken breast starting from the thick end using a long fillet knife.
2. Drizzle olive oil over the chicken breasts, asparagus, peppers and sprinkle with garlic, herbs, salt and pepper.
3. Stuff each chicken pocket with 2 asparagus spears and 3 to 4 of the sliced peppers.
4. Saute stuffed chicken in a non-stick pan over medium-high heat till golden brown on each side. Cover and continue to cook on low heat for about 7 to 10 minutes or until chicken reaches 165 degrees.
Tip: This recipe is also excellent cooked over medium-high heat on the grill.
cal 190 fat 8g sodium 450mg carbs 4g fiber 1g protein 24g