Fancy Schmancy Goat Cheese, Spinach, & Porcini Stuffed Chicken

In an effort to give my girls the ability to cook like mommy when they grow up, at their request I have made an extreme effort to blog recipes for as many meals as I can. Tonight's meal they turned up their noses at, but I honestly didn't even care. More for me! They are still sniffly, and this is when I allow them to eat anything that they will actually eat. Tonight they chose pub mix & left-over sweet & sour pork. Cest la vie

Let's get to it, shall we?

What You Need:

Toothpicks (This was the toughest ingredient for me to find here on island)
Cooking spray (I used grapeseed oil in my PC Kitchen Spritzer)
Aluminum foil
Boneless skinless chicken breasts, pounded out with a meat mallet to about 1/4" thick (I had 3 available)
Italian seasoning blend
8-16 oz porcini (baby bella) mushrooms, thinly sliced
Fresh basil
Baby spinach
Goat cheese
Breadcrumbs (I used Italian, but you can also use Panko, whatever you have on hand)
Asparagus, trimmed

What You Do:

*Preheat oven to 350
*Lay out chicken breasts on aluminum foil that has been sprayed with a bit of cooking spray. Layer the mushrooms, then basil to taste (I didn't completely cover the chicken with basil since I used fresh), spinach leaves, and finally goat cheese.
*Fold up tightly and secure with toothpicks. Sprinkle with breadcrumbs and a bit of Italian seasoning
*Bake for about 45 minutes, turning it over about halfway through.

Bonus side dish!
*Arrange asparagus in a 9x13" baking dish and drizzle with olive oil -or- spray with your cooking spray
*Add the rest of your porcini mushrooms on top of the asparagus, and again spray it or drizzle with oil
*Sprinkle with Italian seasoning blend and, if you have it, Parmesan cheese
*Halfway through the chicken baking, toss your asparagus in the oven too. This way, they'll be done at the same time

Make sure to remove the toothpicks before serving ;) And enjoy!