Light, Healthy & Delicious

When I received the latest issue of Cooking Light, one recipe caught my eye - I just love chicken, fresh herbs and goat cheese together. Instead of a starch, I decided to make it a little healthier and lighter by just serving a veggie side dish - asparagus.

I love asparagus...but the hubby doesn't. So, I am constantly trying to cook it differently, hoping he'll finally like it - and success! This is actually one of my favorite ways to cook it too; so even if you're not an asparagus fan already, this recipe may turn you into one!

Garlicky Pan Roasted Asparagus with Lemon Zest

handful of asparagus spears, washed, dried and ends trimmed (about 1/2 lb/bunch)
2 tsp extra virgin olive oil
3 cloves garlic, smashed
kosher salt and pepper to taste
lemon zest to taste

Preheat the oil in a skillet over medium heat, and add in garlic cloves. When oil is heated, add asparagus and turn occasionally. Season with salt and pepper, and roast till cooked through, softened and slightly limp, but still still tender crisp, about 8-10 minutes. Tasting is the only way for me to get it exactly perfect. If garlic starts to get too brown, remove - you don't want burnt garlic flavor on your asparagus!

Sprinkle with lemon zest, remove from heat and serve.

Chicken Stuffed With Goat Cheese, Caramelized Spring Onions & Thyme
Cooking Light

*I cut the recipe in half

1 1/2 teaspoons olive oil
1 1/3 cups thinly sliced spring onions (about 1 pound) I used Vidalia onions
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled goat cheese
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon fat-free milk
1 1/2 teaspoons chopped fresh thyme
6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/2 cup dry white wine I used College Inn's White Wine & Herb Culinary Broth
1 cup fat-free, less-sodium chicken broth

*I flattened the chicken, placed sprinkled the chicken with salt and pepper, placed the filling on the chicken, and rolled it up, using toothpicks to hold into place, instead of creating pockets (I'm not so good at that)

1. Heat oil in a large skillet over medium heat. Add onions, 1/4 teaspoon salt, and pepper to pan; cook 12 minutes, stirring frequently. Cover, reduce heat, and cook 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden, stirring occasionally. Cool slightly. Combine onion mixture, 1/4 teaspoon salt, cheese, parsley, milk, and thyme in a small bowl, stirring with a fork.

2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; stuff 1 1/2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.

3. Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 5 minutes; turn chicken over. Cover, reduce heat, and cook 10 minutes or until chicken is done.
*I cooked the chicken for about 20 minutes, turning to cook all sides. Then I removed the chicken, placed in a covered baking dish in a preheated oven with a little chicken broth, and baked for about 10-15 minutes till cooked through. I removed from oven, cooled slightly, removed toothpicks and served with sauce.

Remove chicken from pan; let stand 10 minutes. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes). Add broth, and cook until reduced to 1/4 cup (about 9 minutes). Serve with chicken.