- boneless, skinless chicken breasts -
- goat cheese -
- bread crumbs -
- asparagus -
- spinach -
- slivered almonds -
- mandarin oranges (or oranges) -
- Garlic Mango Salad Dressing -
- white mini potatoes - 1 bag
- red mini potatoes - 1 bag
- onion -
- olive oil -
- Roasted Garlic Sea Salt -
- pepper -
Marinade chicken breasts in the Garlic Mango Dressing a few hours (just enough to coat) in a zip lock bag. Discard marinade when done.
Slice chicken breasts open without cutting all the way through to create a pocket where you can stuff the goat’s cheese.
Stuff each chicken breast with goats cheese (about 1 tbsp/breast)
Lightly coat with bread crumbs and place on a baking sheet. Drizzle with more Garlic Mango Salad Dressing
Bake in 425°F oven until done, about 40 minutes.
While chicken is cooking, sauté asparagus in frying pan with olive oil. Can season with fresh sliced garlic cloves, salt and pepper. (BBQ asparagus is also good).
SPINACH SALAD – on the side, mix spinach, almonds (green onions – optional) and oranges segments into a bowl. Toss with Garlic Mango Salad Dressing before serving.
ROASTED POTATOES – 1 bag of white and 1 bag of red mini potatoes cut in half. Diced white onion. Place potatoes, onion and drizzling of olive oil on foil pouch. Season with Roasted Garlic Sea Salt and pepper. Fold foil and bake in oven with chicken or on BBQ