Preheat oven to 400F. Roast bell peppers on a baking sheet for 20 minutes. Then turn and roast for another 30 minutes. Remove bell peppers and place under an inverted glass bowl to steam for about 10 minutes (be careful when transferring bell peppers, as they will be very hot and may have hot juices flowing). With a paring knife, scrape off browned skin, then halve, remove stems and seed. Slice 1 bell pepper into strips, reserve strips and set aside.
Place remaining roasted peppers, minus any juices, into a blender with oil, vinegar, broth and garlic. Blend until smooth. Pour roasted pepper sauce into sauce pan over medium-low to medium heat. Add italian seasoning, salt and black pepper and cook for 10 minutes.
Meanwhile, lay chicken on a cutting board. Using a chef's knife and with the palm of 1 hand holding the chicken, cut each breast almost in half horizontally (knife should be parallel to cutting board), so it opens like a book. Lay chicken breasts open and spread 1 tbsp goat cheese onto half of each breast. Add 3 to 4 asparagus spears to each, then half of reserved bell pepper strips. Close chicken by folding top half back over, sandwiching filling.
Carefully transfer stuffed chicken breasts to casserole dish. Pour about 1/2 cup roasted red pepper sauce over chicken breasts and bake for 35 to 40 minutes, until chicken is cooked through but cheese is still soft and sauce is still moist. Pour additional warmed roasted red pepper sauce over stuffed chicken breasts before serving, if desired. You may store additional sauce for other use in a resealable container in the refrigerator for 2 days; puree and reheat prior to use.
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|Serving Size: 1 Serving (479g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 268 (49%)|
|Amt Per Serving||% DV|
|Total Fat 29.7g||40 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 69.7mg||21 %|
|Sodium 813.1mg||28 %|
|Potassium 853.7mg||22 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 33.5g|
|Protein 29.3g||42 %|
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Calories per serving: 544
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