For Chicken:
2 chicken breasts, pounded into 4 cutlets
sea salt
freshly ground pepper
garlic powder
8oz soft goat cheese, room temp
1½ cups chopped spinach
Preheat oven to 400 degrees and place rack in upper third of oven. Make cutlets by cutting breast in half width wise, placing between plastic and pounding with a rolling pin till chicken is about a ¼ inch thick. Season one side with lightly with sea salt, pepper and garlic powder. Turn seasoned side down and use a spatula to spread soft goat cheese on unseasoned side. If goat cheese does not spread easily, it’s ok. The cheese will spread out as it cooks. Top each cutlet with chopped spinach. Roll up chicken breast and stuffing and place seam side down on parchment covered rimmed cookie sheet. If you can, place all chicken to one side of cookie sheet leaving room to add asparagus later. Place in oven and cook for 35 minutes. If chicken breast are really large you may need to cook 5 minutes longer. While chicken cooks prepare cream sauce and asparagus.

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