Ham & Sage Stuffed Chicken with Garlic Asparagus

This healthy meal allows you to put a fun spin on your traditional chicken. One easy way to ensure boneless, skinless chicken breast halves cook up moist and flavorful is to stuff them. Here, a combination of bread, ham, sage, and olive oil doe the job in delicious fashion. Sauté asparagus and garlic in the sam skillet as the chicken for a fast side. To kick this meal off you will need:

4 slices with sandwich bread cut into cubes (about 2 1/2 cups)
2 ounces sliced deli ham, coarsely chopped

1/2 teaspoon dried sage
1/4 cup olive oil
Coarse salt and found pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 pound asparagus
several garlic cloves (2 minced)

1. Wash asparagus and prep, also prep garlic.

2. In a medium bowl, combine bread, ham, sage, and 2 tablespoons oil, season with salt and pepper.

3. Lay chicken flat on a work surface. Using a paring knife, cut a 2-inch-long slit in the think side of each breast half. Insert knife and pivot, carefully forming a deep pocket without enlarging opening (or piercing though opposite side). Stuff each pocket with bread mixture, packing tightly; season chicken with salt and pepper.

4. In a large skillet, heat 1 tablespoon oil over helium-high. Add chicken; cook until browned on one side, 6 to 8 minutes. Turn chicken, cover skillet, and reduce heat to medium. Cook until chicken is cooked through, 6 to 8 minutes more. Transfer to a plate; tent with foil to keep warm.

5. In the same skillet, heat remaining tablespoon oil over medium-high; add broccoli and all garlic. Cook, Tossing, until asparagus is warmed through, 4 to 6 minutes. Remove from heat and serve.