Herb-Stuffed Chicken with Lemon Butter (Mother’s Day Special)

Place an oven rack in the bottom level of the oven. Preheat oven to 425ºF. 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 5-8 minutes, until tender but still crisp.

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 10 minutes, until the chicken and filling reaches a minimum internal temperature of 165ºF. Chef's Tip: For extra crispy skin, place the chicken under the broiler for 3-5 minutes.

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.

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.

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. Place the berry compote on top of the Basque Cheesecake and Dig in! Pour some wine and enjoy the day.