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1
Wash the asparagus and snap off the tough bottoms of the spears.
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2
Pour an inch of water into a skillet.
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3
Season with salt and add the garlic cloves.
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4
Bring to a simmer.
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5
Slide in the asparagus and cook til tender.
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6
Remove from the water, discarding the garlic.
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7
Set aside.
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8
In another skillet, cook the sausages whole and set aside.
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9
Pull off the tenders from the inside of the breasts and save them for another use.
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10
Leave the breasts whole, and with the smooth side down, open like a book on a work surface.
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11
Flatten them with a meat/poultry pounder or mallet to 1/4-inch thickness.
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12
Season breasts with salt and pepper.
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13
Slice the sausages thinly on the diagonal and place the slices on one side of each whole breast, leaving a thin border uncovered around the edge.
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14
On top of the sausage, layer 5 of asparagus spears, letting the points hang out at the ends.
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15
Cut 12 thin slices from the goat cheese, and put 3 on top of the asparagus on each chicken breast.
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16
Sprinkle with scallions.
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17
Fold the uncovered lobe of each breast over the stuffed one to make a packet.
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18
Press around the edge to seal.
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19
Gently oil the chicken and season with salt and a light dusting of Creole Seasoning.
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20
Build a medium bed of coals in your grill.
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21
Cook for 8 to 10 minutes on each side.
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22
Check the temperature by inserting an instant-read thermometer horizontally into the thickest part of one side, close to the stuffing.
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23
It should register 160.
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24
When the chicken breasts are done, take them off the grill, plate them, and serve with a little heated Mutha Sauce ladled over each portion.
