Stuffed Chicken Breast w/Spinach and Asparagus

Butterflied Chicken Breast:

Sauteing Spinach and Asparagus in EVOO:

Stuffing the Chicken Breast w/Sauteed Veggies and Feta (omit if desired):

Wrapped Chicken Breast:

Browning the Smooth (Presentation) Side in a hot, oven-proof pan:

Browning the Other Side:

1. Transfer pan to a preheated 375F oven and cook for 12-15 minutes, until cooked through.
2. Transfer to a plate and let rest for 3-5 minutes. 
3. Slice and serve!

You can use pretty much any sauteed veggie combination...this is just what I had on-hand. This would also be good with:

1. Sun-dried tomatoes, basil, asparagus, and feta (if you're doing dairy...Scott likes dairy on occasion)
2. Wild mushrooms, spinach or chard, and goat cheese (again, if you're doing dairy)
3. Julienned zucchini, carrots, and bell peppers

Just a few ideas to get the creative juices flowing...enjoy!