Stuffed Chicken Highbrow

• 20 thin asparagus spears
• Kosher salt
• 2 cloves garlic, cut in half lengthwise
• 2 mild Italian sausages
• 4 whole boneless, skinless chicken breasts (8 to 10 ounces each)
• Black pepper
• 5 ounces goat cheese
• 1/4 cup sliced scallion
• Olive oil
• Creole Seasoning (page 167)
• 1 1/2 cups Mutha Sauce (page 165), heated

1. Wash the asparagus and snap off the tough bottoms of the spears.
2. Pour an inch of water into a skillet.
3. Season with salt and add the garlic cloves.
4. Bring to a simmer.
5. Slide in the asparagus and cook til tender.
6. Remove from the water, discarding the garlic.
7. Set aside.
8. In another skillet, cook the sausages whole and set aside.
9. Pull off the tenders from the inside of the breasts and save them for another use.
10. Leave the breasts whole, and with the smooth side down, open like a book on a work surface.
11. Flatten them with a meat/poultry pounder or mallet to 1/4-inch thickness.
12. Season breasts with salt and pepper.
13. Slice the sausages thinly on the diagonal and place the slices on one side of each whole breast, leaving a thin border uncovered around the edge.
14. On top of the sausage, layer 5 of asparagus spears, letting the points hang out at the ends.
15. Cut 12 thin slices from the goat cheese, and put 3 on top of the asparagus on each chicken breast.
16. Sprinkle with scallions.
17. Fold the uncovered lobe of each breast over the stuffed one to make a packet.
18. Press around the edge to seal.
19. Gently oil the chicken and season with salt and a light dusting of Creole Seasoning.
20. Build a medium bed of coals in your grill.
21. Cook for 8 to 10 minutes on each side.
22. Check the temperature by inserting an instant-read thermometer horizontally into the thickest part of one side, close to the stuffing.
23. It should register 160.
24. When the chicken breasts are done, take them off the grill, plate them, and serve with a little heated Mutha Sauce ladled over each portion.

thin, kosher salt, garlic, italian sausages, chicken breasts, black pepper, goat cheese, scallion, olive oil, mutha sauce

Taken from www.epicurious.com/recipes/food/views/stuffed-chicken-highbrow-389126 (may not work)