This delicious and rich stuffed chicken makes a wonderful main dish and is complimented by any number of veggies sides. The tangy goat cheese blends beautifully with the rich peppery pesto. This mixture keeps the chicken breast very juicy and flavors the breast cutlet from within. Although this is not an “in a flash” dinner, about an hour and you have a beautifully baked, golden browned dish of deliciousness! Continue reading “Pesto and Goat Cheese Stuffed Chicken”
What you’ll need:
1 bunch of Asparagus
1 tbsp Olive Oil
2 tbsp Lemon Juice
1/2 tbsp fresh cracked black pepper
Salt to taste
Preheat oven to 375 degrees. Line small cookie sheet with foil. Trim ends from asparagus, rinse, spread onto cookie sheet.
Drizzle with oil, juice, salt and pepper. Toss together. Place in oven for 15 – 20 mins turning half way through.
Remove from oven. Let rest for a few minutes.