Roasted Chicken Breasts With Asparagus, Cherry Tomatoes, Goat Cheese And Basil
- 2 double chicken breasts, boneless and skinless
- Canola oil
- Salt and freshly ground black pepper
- 1 pound asparagus, trimmed and cut on the diagonal into 2-inch pieces
- 1 pint cherry tomatoes, cored
- Chicken stock
- 8 fresh basil leaves, cut into chiffonade, plus basil sprigs for garnish
- Hot pepper flakes
- 6 ounces goat cheese, crumbled
- 1. Preheat oven to 425 degrees. Brush chicken breasts with oil on both sides and season with salt and pepper. Roast until golden brown and just cooked through, (internal temperature on a thermometer registers 155 degrees.) Remove from the oven to a cutting board and let rest.
- 2. Transfer the pan using an oven mitt to a burner set on high heat. Add another tablespoon or 2 of canola oil, if needed, and saute the asparagus and cherry tomatoes until the asparagus is crisp tender and the tomatoes just break down, add a splash of chicken broth, if needed. Season with salt, pepper and hot pepper flakes, fold in the basil and transfer to a platter, top with the goat cheese. Slice 2 of the breasts and put on top of the veggies. Reserve the remaining breast for the tortilla soup.
chicken breasts, canola oil, salt, cherry tomatoes, chicken, basil, pepper, goat cheese
Taken from www.epicurious.com/recipes/member/views/roasted-chicken-breasts-with-asparagus-cherry-tomatoes-goat-cheese-and-basil-52115071 (may not work)