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June 15 recipe-print and bring to market!

Sunday Dinner Ideas from:   June 1st, 2014

We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections:

Asparagus and Goat Cheese Stuffed Chicken Breasts

Serves 2

  • 2 boneless, skinless chicken breasts
  • 6 stalks asparagus, trimmed at the ends
  • ¼ cup goat cheese-creamed with garlic and herbs
  • ¼ tsp salt
  • ½ tsp black pepper
  • 2 tbsp. olive oil
  • 1 tbsp. butter
  • 1 tsp minced garlic
  • ¼ cup low sodium chicken broth

Preparation

Slice a pocket into each chicken breast without cutting all the way through the meat.

Spread a portion of the goat cheese in the middle of the pocket and then place 3 asparagus stalks on top of the cheese. Secure with toothpicks or butchers twine.

Sprinkle each chicken breast with salt and pepper.

Heat the olive oil and butter in a heavy-bottomed sauce pan, then add the minced garlic.

Add the stuffed chicken breasts to the pan and cook for about 6 minutes on one side.

Flip the chicken breasts to sear the second side and add the chicken broth. Cover the pan and cook until the chicken is fully cooked.

Remove toothpicks or twine, slice and serve with rice or pasta.

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