Wash asparagus and snap off ends
Slice a "pocket" into the chicken breast. Do not cut it all the way through.
Spread about a tablespoon of cheese into the "pocket"
Place 3 asparagus stalks on top of the goat cheese.
Place a tooth pick on open side to keep ingredients from falling out.
Sprinkle salt and pepper on both sides of the chicken
In a skillet over medium heat add enough olive oil to coat the pan. Then add half of the garlic.
Add 4 chicken breasts. Cook on one side for 6 minutes.
Turn chicken over then cook until other side is browned.
Add 1 cup chicken broth to skillet and cook until chicken is fully cooked.
Repeat steps 6-9 with the remaining 4 chicken breasts.
Serve with a salad.