Cookerati

Since it’s National Garlic Day, I wanted to come up with a dinner that had some nice garlic flavor.  Originally I was going to make a salad with garlic chicken and asparagus, but while I was at the store other thoughts entered my mind and I went with it.  I grilled asparagus on a grill pan first, but maybe it doesn’t really need it.  We loved the whole meal and I will definitely do it again when my daughter’s home, she enjoys it when I come up with something delicious.

Ingredients:

• 2 large chicken breasts – sliced in half, then pounded flat. 
• 16 spears of asparagus
• Herbed Garlic Chevre
• Grated Parmesan Cheese
• Herbs – basil, parsley
• Salt
• Garlic-Pepper

Dollop the Herbed Garlic Chevre on the flattened chicken breast and place 4 spears of asparagus on top.  Roll the chicken up around the asparagus.  Sprinkle with Parmesan Cheese, Salt, Garlic Pepper and Herbs. Place in glass pan, or casserole dish, and cover with aluminum foil.  Bake in the oven on 350 until Chicken is done.  About 10 minutes before it will be done take the aluminum foil off.

Herbed Garlic Chevre

• Parsley
• Basil
• 2 cloves garlic
• thyme
• 4 oz basil garlic chevre

Sauté garlic in oil to soften.  Peel parsley, basil and thyme off stems and coarsely chop.  Put it into bullet or other small processor or chop finely, and chevre, and whirl to combine.  Use this to dollop on the chicken breasts.

You could really smell the garlic in the kitchen while it was cooking and taste it in the cheese.

I served this with resmashed potatoes.  I added a little cream, some gouda, and parmesan, salt, garlic pepper and herbs.  Place in ramekins, sprinkle with garlic pepper, then parmesan cheese – It will have a nice cooked brown parmesan top to it when it’s ready.  Throw it in the oven with the chicken for about 20 minutes (place in pan with water).

Dinner was a success.  Though the chicken didn’t need a sauce or gravy – it wasn’t dry, the bottom of the pan was filled with good stuff my husband and I kept scraping, so maybe deglazing the pan and making a sauce with it is something I might try next time.