Gourmet Gluten-Free Lemon Herb Stuffed Chicken Breast with Roasted Asparagus and Garlic Mashed Potatoes

Allergens

Dairy (Milk, Goat Cheese), Gluten-Free (Note)

Ingredients

• 1. 6 boneless, skinless chicken breasts 2. 4 oz. goat cheese 3. 1/4 cup chopped fresh basil 4. 1/4 cup chopped fresh parsley 5. Zest of one lemon 6. Juice of one lemon 7. 1 lb. fresh asparagus 8. 4 large russet potatoes 9. 4 cloves garlic 10. 1/2 cup milk 11. 1/2 cup unsalted butter 12. Salt and pepper, to taste 13. Olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine goat cheese, basil, parsley, lemon zest, and salt and pepper. Stuff each chicken breast with the mixture and secure with toothpicks if necessary.
3. Season chicken breasts with salt and pepper and place in a baking dish. Drizzle with olive oil and bake for 25 30 minutes or until cooked through. Remove from oven and let rest for 5 minutes before removing toothpicks.
4. Toss asparagus with olive oil, salt, and pepper and arrange around the chicken breasts.
5. Boil potatoes in a large pot of water for 20 25 minutes or until tender. Drain and return to pot.
6. Add garlic, milk, butter, salt, and pepper to the potatoes and mash until creamy.
7. Serve stuffed chicken breasts with roasted asparagus and garlic mashed potatoes on individual plates, garnishing with additional fresh herbs if desired.

Chef’s Insight

Experiment with different cheeses and herb combinations to personalize this dish. - Serve with a glass of white wine or a light salad for a complete meal.

Notes

This recipe is designed for a gluten-free diet, but be sure to check the labels on all ingredients to confirm they are indeed gluten-free. - If you prefer, you can make this dish with regular pasta instead of the gluten-free variety.