Ingredients

The following ingredients have 4 Servings
  • 4-6 boneless (skinless chicken breasts)
  • 2 cups green onions (chopped)
  • 2 garlic cloves (minced)
  • 3 tbsp. fresh thyme (chopped)
  • 3 tbsp. fresh oregano (chopped)
  • 1 tsp. salt
  • 4 tbsp. olive oil
  • 2 tbsp. grated ginger
  • 1/2 tbsp. ground black pepper
  • 1/2 tsp. ground nutmeg
  • Cooking fat
  • Freshly squeezed lime juice
  • 12 asparagus stalks (woody ends chopped)
  • 1 1/2 cups sliced white mushrooms
  • 10-12 sun-dried tomatoes (chopped)
  • 1 onion (sliced)
  • 2 garlic cloves (minced)
  • 2 tbsp. cooking fat
  • Salt and pepper to taste

Instruction

  • Preheat oven to 375 F.
  • In a food processor, combine green onions, garlic, thyme, oregano, salt, and olive oil. Process until puréed.
  • Add ginger, black pepper, and nutmeg to the mixture and continue to process.
  • Melt some cooking fat in a skillet over medium-high heat, and brown each chicken breast on both sides for 2 to 3 minutes.
  • Lay the chicken breasts on a baking sheet. Spoon herb mixture on top of each chicken breast, and spread so that the chicken is evenly covered.
  • Cook the chicken, uncovered, for approximately 25 minutes, or until the juices from the meat run clear.
  • Sprinkle fresh lime juice over the chicken for additional flavor.
  • For pan-fried vegetables: In a large skillet over medium heat, allow the cooking fat to melt.
  • Add garlic and onion, and cook for a few minutes.
  • Place asparagus in the pan. Allow cooking for approximately 5-10 minutes, depending on how thick the stalks are. Stir often.
  • Once the asparagus starts to become slightly tender, add mushrooms and tomatoes. Continue to cook until mushrooms shrink in size and the asparagus is tender.