I'm feeling remarkably uninspired tonight.
Maybe it's the weather. Who wouldn't be a little blue waking up on August 31 to 3 C? That's 37.4 F for my American friends.
Maybe I'm getting a little burned out. I have been writing an awful lot the last little while ... and Tweeting. But that's not really out of the ordinary.
Maybe I wish I was still writing for the World Hockey Summit. That was the most fun I've had with my clothes on in years ... scratch that, even with clothes off. None of the guys I've dated in the last while have been ... shall we say ... earth moving.
In any case, we'll get straight to the recipe.
It's still in the oven but it smells delicious. I swear!
(Ed. note: It was de-lish-us!)
However, make sure you have some time for this recipe out of Clean Eating Magazine. It is a tad time-consuming.
Also, I added a side of a cup of spinach leaves with a chopped mushroom, drizzled with the roasted red pepper sauce.
with Spicy Roasted Red Pepper Sauce
1 tbsp olive oil
1 tbsp balsamic vinegar
1 cup low sodium chicken broth
2 to 3 cloves garlic, chopped
1/4 to 1/2 jalapeño pepper, seeded and minced (I didn't have one, so just went without, making it Not Spicy Roasted Red Pepper Sauce)
1/2 tsp dried Italian seasoning
Sea salt and ground black pepper, to taste
2 boneless, skinless chicken breasts
2 tbsp goat cheese (I went with feta)
6 to 8 asparagus spears, trimmed
1. Preheat oven to 400 F. Roast bell peppers on a baking sheet for 20 minutes. Then turn and roast for another 30 minutes. Remove bell peppers and place under an inverted glass bowl to steam for about 10 minutes. With a paring knife, scrape off browned skin, then halve, remove stems and seed. Slice on bell pepper into strips, reserve strips and set aside.
2. Place remaining roasted red peppers, minus any juices, into a blender with oil, vinegar, broth, garlic and jalapeño. Blend until smooth. Pour roasted pepper sauce into saucepan over medium-low to medium heat. Add Italian seasoning, salt and black pepper and cook for 10 minutes.
3. Lay chicken on a cutting board. Using a chef's knife and with the palm of one hand holding the chicken, cut each breast almost in half horizontally, so it opens like a book - bah! I just pounded the damn thing thin. Lay chicken breasts open and spread 1 tbsp of goat cheese onto half of each breast. Add three to four asparagus spears to each, then half of reserved bell pepper strips. Close chicken by folding top half back over, sandwiching filling.
4. Carefully transfer stuffed chicken breasts to casserole dish. Pour about 1/2-cup roasted red pepper sauce over chicken breasts and bake for 35 to 40 minutes, until chicken is cooked through but cheese is still soft and sauce is still moist. Pour additional warmed roasted red pepper sauce over stuffed chicken breasts before serving, if desired. Store additional sauce for other use in a resealable container in the fridge for two days. Puree and reheat prior to use.
Nutrients per serving (one stuffed chicken breast and 1/4-cup sauce)
Calories, 323; total fat, 13 g; saturated fat, 4 g; carbs, 16 g; fiber, 5 g; sugars, 10 g; protein, 34 g; sodium, 512 mg; cholesterol, 77 mg