• Preheat oven to 400 degrees and place rack in upper third of oven. Cover rimmed baking sheet with parchment paper

Chicken Preparation

• Make cutlets by cutting breast in half width wise, placing between plastic or parchment paper and pounding with a rolling pin till chicken is about a 1/4 inch thick (see photos).
• Season one side lightly with sea salt and pepper.
• Turn seasoned side down and use a spatula to spread soft goat cheese on unseasoned side.
• If goat cheese does not spread easily, it's ok. The cheese will spread out as it cooks.
• Top with chopped spinach. Roll up chicken breast and stuffing and place seam side down on parchment covered rimmed cookie sheet.
• If you can, place all chicken to one side of cookie sheet leaving room to add asparagus the last ten minutes of cooking. Place in oven and cook for 30-35 minutes. (Check at 30 minutes, if cooked through, remove. If chicken breast are really large you may need to cook 5 minutes longer.) While chicken cooks prepare cream sauce and asparagus.

Cream Sauce Preparation

• Place sauce pan on medium/high heat. Add olive oil and saute garlic for 30 seconds. Add cream, lemon juice, mustard, and capers. Cook, stirring frequently for four minutes. Remove from heat and stir in fresh dill.
•  Add a few turns of freshly ground pepper and a couple pinches of sea salt. Taste, adjust if needed, set aside.

Asparagus Preparation

• Brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to cookie sheet with chicken the last 10 minutes of cooking or use separate parchment covered cookie sheet.
• Place asparagus on plate, top with chicken. You can either leave the breast whole or slice into pinwheels so the stuffing can be seen. Drizzle each chicken breast with a 1/4 cup cream sauce, garnish with remaining chopped dill and serve!