Preheat oven to 425. Brusk chicken with oil on both sides & season with salt & pepper. Roast until golden and just cooked. Remove from oven and let rest.
Transfer the roasting pan to a burner set on high heat. Add another two tablespoons of oil and saute asparagus & tomotoes until asparagus is crisp & tender and the tomatoes break down, add a splash of chicken stock, if needed. Season with salt, pepper and hot pepper flakes. fold in basil and transfer to platter, top with goat cheese.
Go to full version of