Roasted Chicken with asparagus, cherry tomatoes & goat cheese

great recipe from boby flay

Yield: 3 servings
Community Recipe from


  • 2 whole(s) chicken breasts boned & skined
  • Canola oil
  • salt & pepper
  • 1 pound(s) aspapagus trimed and cut to 2"
  • 1 pint(s) cherry tomatoes cored
  • chicken stock
  • 8 fresh basil leaves
  • 6 ounce(s) goat cheese


  1. 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.
  2. 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.
April 2013

This recipe is a personal recipe added by jmarvin and has not been tested or endorsed by MyRecipes.

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