Stuffed Chicken Breasts and Asparagus

Ok, here's what I had for dinner tonite. took 4 chicken breasts and cut them open to make a pocket. Inside I put slices of goat cheese, sun dried tomatoes, and fresh basil leaves. Then I pinched them shut with toothpicks. I soaked the toothpicks in water, so they wouldn't burn up. Then I put them in a casserole dish and seasoned with black pepper and salt on both sides. Then I topped with olive oil and lemon juice and let it marinate for awhile. I used about 4 tablespoons of lemon juice and 6 tablespoons of olive oil. Put it on the grill for 6 minutes a side.

Then I took some fresh asparagus and skewered about 5 pieces of asparagus with two toothpicks so it made a raft. Made 3 rafts of asparagus. I covered each raft with salt and pepper. Then I mixed up lemon juice, olive oil and a clove of minced garlic and basted the rafts with the mixture. Grilled that for 4 minutes a side, kind of depends on how you like your asparagus, cook a bit longer if you like it softer. 4 minutes got it just about medium for me.

They almost beg to carry something. Maybe some ragout of other veggies or something. Your dinner sounds great. I love goat cheese crumbles in salads and on sandwiches.

Sounds like a lovely dinner.

again

that sounds like a great way to do aspergrasses... add my red potatoes in foil and hubby will be a happy diner!