Herb-Stuffed Chicken Breasts with Rice Pilaf

1. Place an oven rack in the bottom level of the oven. Preheat oven to 375ºF. Cut off the tough stem ends of the asparagus (about 1 inch) and, if they are thick, peel them. Place the asparagus on a sheet pan, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 30 minutes, until tender but still crisp.

2. Lightly oil the second sheet pan. Remove the stuffed chicken breasts from the package and place skin side up on the tray. Roast in the oven for approximately 30 minutes, or until the chicken reaches an internal temperature of 165ºF. Chef's Tip: For extra crispy skin, place the chicken under the broiler for 2-3 minutes.

3. While the chicken and asparagus are in the oven, prepare the wild rice pilaf. Place in the medium sauce pot with 2 tablespoons of water then cook on medium low heat with the lid on. Stir occasionally and add more water as needed to steam and soften the rice.

4. Lastly, place the sour dough rolls in the oven for 3-4 minutes to crisp. Cut the lemon herb butter into 4 pieces for plating. Turn off all heating elements.

5. To plate the meal, divide the rice pilaf and roasted asparagus between two large plates. Add the chicken breasts then top each with the lemon herb butter. Pour some wine and enjoy the day.

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.