Chicken Breasts Stuffed with Spinach

1. Preheat the oven to 425 F.
2. Butterfly the chicken breasts (cut them horizontally so they open like a book)
3. Bring a pot of water to a boil. Add spinach and cook for 30 seconds. Remove and pat them dry. Chop coarsely.
4. In a bowl, combine spinach, garlic, cream, mozzarella and parmesan cheeses, and parsley. Season with salt and pepper to taste.
5. Stuff chicken breasts with spinach mixture. Tie with toothpicks or cooking twine. Season the chicken breasts with salt and pepper.
6. Add a drizzle of olive oil to an oven proof skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 2 to 3 minutes on each side.
7. Place in the oven and continue cooking for 15 to 20 minutes.
8. Once the chicken is cooked, remove the toothpicks or twine. Turn the remaining skillet drippings into a sauce.
9. Serve the chicken with the mashed potatoes, asparagus and sauce. Garnish with chopped parsley.

Side dish

1. In a saucepan, cover potatoes with water. Bring to a boil and cook for 10 to 15 minutes, or until potatoes are cooked through. Drain and set aside.
2. Mashed the potatoes.
3. Heat butter and cream in a small saucepan. Mix potatoes with cream mixture. Season with salt and pepper to taste.
4. Place the asparagus in a skillet and cover with a little water. Cook over high heat for 3 to 4 minutes. Remove water and add a little butter. Once the butter is melted, add the lemon juice.