Asparagus Stuffed Chicken

From a new cookbook but with my changes.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts, fillet removed
• 4  teaspoons garlic, prepared (I use the jar type)
• 8 -12  asparagus spears, peeled and trimmed if large
• 1  teaspoon canola oil
• 1⁄2 cup  apple juice
• 10  ounces low sodium chicken broth
•  toothpick

Directions

1. Smear garlic on rough side of chicken breasts.
2. Lay raw asparagus on top; roll breast around the asparagus and secure with toothpick.
3. Brown chicken on all sides; add juice and broth to pan.
4. Simmer at med high heat, uncovered turning once, until liquid has almost evaporated; temp should be 180°F.
5. Cover and remove from heat.
6. Make Bernaise,or whatever sauce you desire and spoon over chicken when plated.