Parmesan Crusted Stuffed Chicken

Another week has flown by.  Spring seems to be upon us, in the flower bed I can see my tulips bravely emerging from the accumulated detritus of the past several months, and their hopeful appearance has me starting to feel the itch to go out and dig in the dirt.  I know it is early March and winter will probably make one or even two more rages at us before retreating again for summer's tenure.  So I'll ignore that itch and leave the snow shovel & block heater cord out for another week or so, a superstitious concession I'm sure but I still believe in Murphey's Law.
Anyway.  Emily spent the weekend with her dad and when she got home Sunday night dug around the internet for a recipe for Monday's dinner.  Although I believe I have made this before, with a friend after a long day cooped up with small children during a mid winter power outage.    But, as always, I digress.
I did a quick survey of the pantry and made a grocery list, stopping at the store on my way home.
I sliced the chicken breasts almost in half for Emily, creating a pocket.  Rather than buying expensive pre-shredded cheese I bought a block of mozzarella shredded a mixture of it and cheddar cheese. I showed Emily how to trim the asparagus spears and left her to it.  Once her ingredients were prepared and assembled I showed her how to lay a couple of spears of asparagus on the chicken breast along with some shredded cheese, then folding the breast closed again.  Assembled on the pan she topped the chicken with Parmesan and baked it for about 20 minutes.
While the chicken baked I made a salad and had Emily steam the remainder of the asparagus.  As a side dish she made a packet of stuffing mix, although I think a wild rice blend would have been a nice compliment too.
Dinner was delicious again.  So good in fact, I forgot to take a picture.  You'll just have to take my word for it.


Parmesan -Crusted Stuffed Chicken

4 small boneless, skinless chicken breasts           
8 fresh asparagus spears, trimmed
1/2 cup shredded cheese blend (Italiano)
1/4 cup grated Parmesan cheese

Heat the oven to 400F.
Make a cut in the long side of each chicken breast, making sure not to cut it all the way through..  Fill pockets with asparagus and shredded cheese.
Place on a greased baking sheet, top with Parmesan cheese.
Bake 20 minutes, until the chicken is done.