Lazy Night Stuffed Chicken

Nothing like a lazy (hungover, perhaps?) Monday to get me in the mood for something quick and simple for dinner.

So goat cheese is basically the king of all cheese. You basically can put it on anything and it’ll taste amazing. My BFF Lauren and I often have discussions about our favorite cheese and goat cheese is mine. We’re from Wisconsin, ok. What kind of conversations do you think we’re having?

If anyone has noticed, I like to cook food that tastes good. So it might have butter or cheese or just be fancy pasta. But honestly, I really try to be mindful of what I am consuming for breakfast and lunch so I can enjoy my dinner and not stress over it. I typically don’t snack throughout the day, I have three square meals. And dinner so happens to be my favorite meal. And pasta and carbs happen to also be my favorite things so, oops. I really think food should be enjoyed. Get your veggies in and lean proteins but also enjoy a cheese burger from time to time. It’s all about balance. (Libra mentality, obviously.)

This simple, one pan stuffed goat cheese chicken + tomatoes + asparagus is a delicious no fuss dinner. Oh and it only takes 30 minutes to make. You really could sub out the asparagus and tomatoes for any vegetables you like. I just really enjoy the way the tomatoes burst in the oven and create a sauce for the asparagus.

Ingredients:

2 boneless skinless chicken breasts

1 package asparagus

1 package cherry tomatoes

3 cloves garlic

4 tablespoons herbed goat cheese

1 teaspoon of pesto (pre-made is fine)

6 sun dried tomatoes. (the kind packed in olive oil)

1 teaspoon dried Italian seasoning

Sea salt & fresh cracked black pepper

Drizzle of olive oil.

Preheat oven to 375. While the oven is heating up, butterfly the chicken. Then season the chicken with Italian seasoning, salt and pepper. Set aside. In a small bowl combine goat cheese, pesto and sun dried tomatoes until evenly mixed. Spread out mixture on the inside of the butterflied chicken and place in the middle of a cookie sheet. Mince garlic and toss in a bowl with tomatoes, (trimmed) asparagus, salt + pepper and a drizzle of olive oil. Add the veggies surrounding the chicken. Cook for 20 minutes in the oven, stirring half way. Enjoy with a glass of Pinot noir. You deserve it.