ROASTED CHICKEN BREASTS WITH ASPARAGUS, CHERRY TOMATOES, GOAT CHEESE AND BASIL

ROASTED CHICKEN BREASTS WITH ASPARAGUS, CHERRY TOMATOES, GOAT CHEESE AND BASIL image

Categories Chicken

Yield 2 to 4 servings

Number Of Ingredients 9

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

Steps:

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 sauté 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.