{Lemon Feta} Stuffed Chicken Breasts&&Asparagus with a {Dijon Vinaigrette}

Okay, so I love good food, that doesn't take all day to prepare. These are perfect spring/summer recipes, and I made the chicken, asparagus, baked bread and cookies.....in under an hour and a half; start to finish! I really liked the flavors and the way they melded. I served this meal with a creamy horseradish chive bread, which was yummy, but i think I will just serve it with plain garlic cheese bread next time, and save the chive bread for steaks or bbq meals. I am so stoked to start cooking for summer. :-) 

p.s. Its asparagus season from February-Juneish, so i'm sure I will post lots of different ways to use this yummy vegetable :-) 

Happy Cooking!

{Lemon Feta Stuffed Chicken Breasts}

ingredients

~ 4 skinless, boneless chicken breasts

~ 1 t finely shredded lemon peel

~ 3/4 C crumbled feta cheese

~ 1 T olive oil

directions

1. Cut a pocket in each breast, through the chicken, but not through opposite sides. In a small bowl, combine 1/2 C feta, with lemon peel. Spoon mixture into each pocket, sprinkle chicken with salt and pepper.

2. In a Large skillet, heat olive oil over medium heat. Add chicken. cook for 18-20 minutes, or until there is no more pink. turning once. sprinkle with remaining cheese. 

{Asparagus with Dijon Vinaigrette}

ingredients

~ 1 lb asparagus

~ 2 t dijon mustard

~ 2 T red wine vinegar

~ 2 T olive oil

~ coarse salt

directions

1. Cut asparagus into 2 1/2 inch strips. 

2. Whisk together mustard, vinegar and 1 T olive oil

3. Heat 1 T olive oil in large skillet over medium heat. Add asparagus and season with salt. Reduce heat to medium-low. Cook, stirring frequently, until asparagus is tender. About 10-12 minutes. 

4. Remove from heat, and place asparagus in bowl. Drizzle with vinaigrette, toss and serve.

xo

B