Dinner tonight turned out much better than I imagined. I was thinking about how to use chicken and asparagus and I came up with this concoction.
I started with two boneless, skinless chicken breasts that I pounded flat. I seasoned the inside of the chicken with salt, pepper, pureed garlic and the zest of a lemon. I added about 6 asparagus spears and rolled the whole thing up.
The chicken rolls were seared in a hot pan to give it some golden brown color.
After searing for about 4 or 5 minutes on each side I added a can of chicken broth to the pan. The chicken was covered and cooked on low heat for about 10 minutes until the chicken was fully cooked through. I then added the juice of one lemon and some corn starch paste (1 tbsp corn starch mixed with cold water). This was cooked until the sauce was thickened. I plated the chicken with white rice and topped everything with the delicious lemony chicken sauce. It was very very good.
Sliced Heirloom Tomato and Avocado Salad with Basil and Shaved Parmesan - This really isn’t much of a recipe but it was so delicious I had to share it with you. I found some lovely heirloom tomatoes at the market and had an avoca...
9 hours ago