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.