Garlic Asparagus Chicken with Smokey Fontina Cheese

Baked chicken breast with asparagus spears rolled inside and topped with crushed garlic and Smokey Fontina Cheese

Ingredients:

• 4 boneless, skinless chicken breasts, cut in half
• 20 fresh asparagus spears (not canned)
• 1/2 tsp salt
• 1 tsp course pepper
• 10 garlic cloves, chrushed
• 1/2 pound - deli slices of Smokey Fontina Cheese
  

Directions:

• Pre-heat oven to 375°F.
• Pound the chicken breasts flat.
• Lay five asparagus spears across each chicken breast.
• Roll chicken over the asparagus and insert a tooth pick to secure the edge.
• Lightly season with salt and pepper.
• Place in baking dish.
• Cover tops of chicken with crushed garlic.
• Bake at 375°F for 30 minutes.
• Pull Dish from oven and change oven to broil
• Remove toothspicks from chicken
• Place a single deli slice of Smokey Fontina Cheese
• Broil for 2 minutes or until cheese is golden brown
• Remove from oven and Let stand for 2-3 minutes before serving.
  

Suggestions:
If you LOVE garlic, just double the amount. Like things spicy, simply sprinkle with cayenne pepper before baking.

Other Suggestions:
If you have extra asparagus spears simply place them in the dish off to one side and sprinkle Salt Pepper, and olive oil

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