Chicken Breast Fillet, Asparagus, Stove Top Stuffing, Carrots, Mushrooms

4 Chicken Breast Fillet's butterflied (lay on a flat surface and slice horizontally but not all the way through)
2 boxes stove top stuffing mix
Asparagus,
Carrots
Mushrooms
Honey,
Pecans
Salt and pepper to taste
Butter.
4 slices swiss cheese
1 can cream of mushroom soup
1/2 soup can of milk
1 tablespoon worcestershire sauce
1 tablespoon Balsamic vinegar.

Okay so here goes:
Take your butterflied chicken breast fillets and season them liberally with salt and pepper.  Set aside. Take your fresh asparagus and break them where they break on their own.  If you don't know what I am talking about, here is a video link: https://www.youtube.com/watch?v=_hx6rNViqbs   Set aside.
In a frying pan, melt 3 tablespoons butter, and saute your mushrooms.  (DO NOT ADD SALT)
Take 6 asparagus spears and place them on the one side of your butterflied chicken breast fillets.  Top with mushrooms.  Place a slice of swiss cheese (or other white cheese) over the top of the asparagus and mushroom filling.  You may want to "seal" these fillets together with toothpicks, but I just do things carefully.  In your frying pan, place your fillets and pan fry them partially.  Making sure to get a good browning on the fillets edges.  Prepare your stove top stuffing.  Place in a 9x13 inch casserole dish, spreading evenly.  Now place your partially cooked chicken breast fillets on top of stuffing.  Cover with tin foil. (to prevent drying out)  Bake for 15 minutes or until your chicken reaches 165 degrees.  While this is baking, in a small pan, empty your cream of mushroom soup, worcestershire sauce, and balsamic vinegar and mix with 1/2 of a can of milk and heat through.
In a second small pan, slice on a diagonal your carrots in thin slices.  Add 2 tablespoons of butter, and saute the carrots until crisp tender.  Now add pecans and toast them just enough to bring out the nutty oils.  You will see the glistening sheen on them.  Now add 1 cup of honey and stir the whole mixture and serve as an amazing side dish.
To serve your main dish, plate and pour over the top of each serving  your mushroom "sauce".  In this dinner meal you get some decadence without much work.  It's easy and in spite of the prep time, requires no real expertise.   Enjoy!