It has been a hot & humid Chicago summer night… so in hopes to cool off, I made a light dish using leftovers in my fridge. 
In fact, I love using leftovers in my fridge. Its almost like a challenge to find creative ways to use bits and pieces together to make something incredible. Well, I’m not sure if it was incredible, but dinner tonight was impressive according to my husband.
Here’s what I used up in concocting my Lemon Thyme Goat Cheese Stuffed Chicken:
In fact, I love using leftovers in my fridge. Its almost like a challenge to find creative ways to use bits and pieces together to make something incredible. Well, I’m not sure if it was incredible, but dinner tonight was impressive according to my husband.
Here’s what I used up in concocting my Lemon Thyme Goat Cheese Stuffed Chicken:goat cheese I previously infused with fresh thyme & lemon juice
2 chicken breasts, split for stuffing
cooked angel hair pasta
fresh asparagus
1 ripe plum tomato
kosher salt
fresh ground black pepper
extra virgin olive oil for sauteing
2 chicken breasts, split for stuffing
cooked angel hair pasta
fresh asparagus
1 ripe plum tomato
kosher salt
fresh ground black pepper
extra virgin olive oil for sauteing
Season the chicken breasts with S&P.
Cut a small slit in the thickest part of the chicken horizontally.
Stuff goat cheese inside the slit of chicken.
Drizzle olive oil over chicken.
Bake at 350 for 25-30 or until juices run clear.
In a grill pan, add olive oil.
Slice asparagus on a bias and add to hot pan.
Grill until softened.
Add cooked angel hair pasta to heat up.
Dice tomato and add to pan.
Serve cooked chicken over pasta.
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