Stuffed Chicken with Asparagus and Corn
Last night I was inspired by Soup Spoon Cafe's stuffed chicken breast entree, and decided to give it a go myself. Simple ingredients came together for a yummy, healthy meal. Here's how you can do it, too!
- chicken breasts
- crumbled goat cheese
- dried cranberries
- brown rice
- canned yellow corn
- olive oil
- garlic salt
- chopped garlic
- Preheat oven to 375 degrees. Place foil over a baking sheet and spray with non-stick cooking spray.
- On a cutting board, slice 3/4 of the way through the middle of the chicken breasts horizontally with a sharp knife, making sure not to cut all the way through.
- Add crumbled goat cheese and dried cranberries to the inside pocket, then press the chicken breast back together to sandwich them in. (In the future, I think I will get a solid block of creamy goat cheese to mix together with the dried cranberries, forming more of a solid paste than the crumbles.)
- Place stuffed chicken breasts on the baking sheet. Sprinkle olive oil over each chicken breast and add garlic salt to the top. Use your hands to make sure they are evenly covered with the olive oil and garlic salt.
- Bake in the oven for about 40-45 minutes.
- With about 10-15 minutes left for the chicken, prepare the rice according to directions (I'm lazy and use the Boil in the Bag brown rice - no judgment!). In a large non-stick skillet, add olive oil and chopped garlic to the bottom of the pan and turn the stove on to medium-high heat. Add washed asparagus to the pan - if the spears are too long to lie flat in the pan, cut off the ends. Cover skillet, rotating the asparagus every few minutes for an even browning. With five minutes left, add the strained yellow corn and toss with the asparagus.
- If you've timed it perfectly, the rice, asparagus and corn, and chicken will all be ready at the same time. First place the brown rice on the plate, add the asparagus and corn, and finally the stuffed chicken breast on top.
Begin to experiment with other vegetables and ingredients to stuff in the chicken. The sweetness of the dried cranberries is a nice pairing with the garlic salt and creamy goat cheese, but try other pairings, like herb butter with sun-dried tomatoes, or add in some spinach, as the Soup Spoon Cafe does in their dish.
This meal is sure to impress your sweetie or dinner guests.