As far as Dinosaur patrons are concerned, anything with goat cheese is kinda suspicious. Add some asparagus and you’re tippin’ the highbrow scale—hence the name of this dish. Many have discovered the tangy difference goat cheese makes when matched up with our Mutha Sauce.
If only thick asparagus spears are available, buy 10, cook them, and then cut each spear in half lengthwise.
Recipe information
Yield
feeds 4
Ingredients
Preparation
Step 1
Wash the asparagus and snap off the tough bottoms of the spears. Pour an inch of water into a skillet. Season with salt and add the garlic cloves. Bring to a simmer. Slide in the asparagus and cook til tender. Remove from the water, discarding the garlic. Set aside. In another skillet, cook the sausages whole and set aside.
Step 2
Pull off the tenders from the inside of the breasts and save them for another use. Leave the breasts whole, and with the smooth side down, open like a book on a work surface. Flatten them with a meat/poultry pounder or mallet to 1/4-inch thickness. Season breasts with salt and pepper. 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. On top of the sausage, layer 5 of asparagus spears, letting the points hang out at the ends. Cut 12 thin slices from the goat cheese, and put 3 on top of the asparagus on each chicken breast. Sprinkle with scallions.
Step 3
Fold the uncovered lobe of each breast over the stuffed one to make a packet. Press around the edge to seal. Gently oil the chicken and season with salt and a light dusting of Creole Seasoning.
Step 4
Build a medium bed of coals in your grill. Cook for 8 to 10 minutes on each side. Check the temperature by inserting an instant-read thermometer horizontally into the thickest part of one side, close to the stuffing. It should register 160°.
Step 5
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.
