Thread: It turned out very well

I saw someone post a recipe for chicken breasts with asparagus spears and
cheese inside.

I went to market Monday, and found very 4 large deboned chicken thighs on
sale for less than $5. The same market had fresh asparagus on sale for
$1.99 a pound. A plan comes together.

The original recipe calls for cheddar chesse, but since I like pepper jack
better, I used that.

First batch didn't come out so well. These huge thighs needed more than 30
minutes in the oven at 350 to get done.

I modified it thusly - cook the thighs in the oven, covered to preserve the
moisture, until done by the meat thermometer. Blanch the asparagus until
almost done, using only the tips, in boiling water.

Put the cooked tips into the boned out cavity, add the grated cheese, bind
the whole thing up using skewers or twine, and then bake at 350 just long
enough for the cheese to melt and the flavors to merge.

The asparagus and chicken make a nice flavor combination. It's a keeper.