Artichoke Stuffed Chicken Breast with Asparagus

• 4 chicken breasts
• 2 marinated artichoke hearts
• 5 spinach leaves
• 2 egg yolks
• Bread crumbs
• 20 asparagus spears

1. Chop artichoke hearts and boil spinach until soft.
2. Shred spinach.
3. Mix together with egg yolk and bread crumbs.
4. Cut pocket into chicken breasts and stuff with mixture.
5. Cook at 350F for 25-40 minutes or until chicken is fully cooked.
6. Boil asparagus until soft.
7. Cook asparagus in frying pan with butter and garlic salt.
8. Place spears onto plate and cover with chicken breast.

chicken breasts, hearts, leaves, egg yolks, bread crumbs

Taken from www.foodgeeks.com/recipes/17812 (may not work)