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Spinach and Goat Stuffed Chicken Breast with Roasted Asparagus

The Organic Kitchen
  • 55 minutes
  • Serves 4

INGREDIENTS

2

chicken breasts

1 serving

sea salt

1 serving

pepper

8 ozs

goat cheese

1 1/2 cups

spinach

1 cup

heavy cream

1 Tablespoon

butter

2 tsp

flour

1 Tablespoon

fresh dill

1 serving

sea salt

1 serving

pepper

1 Tablespoon

capers

1 tsp

lemon zest

1 large bunch

asparagus

1 serving

sea salt

1 serving

pepper