Tag Archives: asparagus

Organic Stuffed Chicken Breast with Spicy Garlic Asparagus

5 Aug

For the Chicken

serves 2

Preheat oven to 400. Bake for 15-20 minutes

2 organic chicken breasts (butterfly cut so they are thin and have a greater surface area)

How To Butterfly Cut a Chicken Breast

2 shallots, diced

1 clove of garlic, minced

1 c of spinach, chiffonaded

1/2 c of parsley, rough chopped

1/4 c low fat organic sundried tomato cream cheese

6  slices (1/4″)  of red bell pepper (find a long narrow pepper if you can…you just need enough to fill your chicken breasts)

1/2 c organic feta cheese


garlic powder

Cut chicken breasts and generously season outside with  sea salt, pepper, olive oil, and garlic powder. Lay on a foil covered baking sheet seasoned-side down.

In a sautee pan,  fry up your shallots with a little EVOO. Once partially cooked, add your garlic and a little sea  S+P. Cook until translucent, and then add in your spinach and parsley. Cook until slightly wilted.

Spread about 2 TB of cream cheese onto each chicken breast, concentrating all of the fillings to one side only. Now, take the spinach mixture and lay it on top of the cream cheese. Take your sliced peppers and lay them on top of the spinach, and  finish each breast off with about 2TB-1/4 c of feta cheese. Fold the other side of the chicken over to encase all of the fillings, and pop them in your pre-heated oven. Once cooked through and on the plate, drizzle with juices from the pan and serve with spicy garlic asparagus.

Spicy Garlic Asparagus

2 cloves of garlic

EVOO spray

juice of 1 quarter lemon

generous sprinkle of red pepper flakes

Chop asparagus into 2-inch long pieces. Once pan is hot, add some EVOO spray and garlic. Cook the garlic for about a minute and then add asparagus. Sprinkle in some S+P+Red pepper flakes and cook and stir for about 3-5 minutes. This dish is better if the asparagus is still crunchy, so dont overcook it! At the finish, drizzle with lemon juice, toss a few more times in the pan to distribute evenly, and serve. Make sure you dont burn the garlic!


Lemony Linguine with Seared Scallops and Asparagus

27 Jul


I’m serious, it’s easy and it really leaves you feeling good after-fresh, light, and filling. This is a great dish to put together on a work night for your loved one or to impress guests when you are short on time. I hardly ever eat pasta, so when I do I don’t mind splurging on interesting varieties. If you have access to flavored pastas, try one out. I got my pasta at the Cherry Creek Farmers Market this past weekend from Pappardelles.
This recipe will work with several pasta flavor varieties… plain, lemon, garlic, sun dried tomato, or spinach.

Feel free to substitute free range chicken or fish for the scallops. If you choose chicken I would season it simple with EVOO, S+P, and lemon, and pop it on the grill. My scallops were cooked simply as usual…seared for about 2 min per side in a hot HOT pan with a little butter, S+P, and lemon juice.

Serves 4

Lemony Linguine
8 oz Pappardelles lemon pepper linguine (feel free to use any linguini you like) cooked al dente, about 8min
1 ripe organic tomato, diced
Juice of 1/2 lemon
1 tsp red pepper flakes
1/4 c freshly grated parmesan or romano cheese
1/4 c chopped flat leaf parsley
A little salt
Fresh grated black pepper to finish

Toss all ingredients together and create a pasta ‘nest’ for your protein on the plate. Serve dish with steamed farmers market asparagus (or any other vegetable in season) and chicken, scallops, or fish!

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