Asparagus and Cheddar Stuffed Chicken Breast

This recipe made me feel like a good wife after making it. This was a really easy recipe that is fairly good for you. It was the perfect portion size for Adam and I. It was just a good home cooked meal.

Asparagus and Cheddar Stuffed Chicken Breast

2 boneless skinless chicken breasts
6 asparagus spears
½ cup cheddar cheese
onion powder (I used dry onions)
garlic powder
pinch of salt
pinch of pepper

Take chicken breast and slice it down the middle
Sprinkle with onion powder and garlic powder to your liking
Take 3 asparagus spears place them in the middle of chicken
Put a little salt and pepper on the asparagus
Take 1/4 cup of Cheddar cheese sprinkle on top of asparagus
Close chicken (you can use toothpicks to seal it)
Add onion powder and garlic powder to taste
Add salt and pepper to taste on top of chicken
Take baking dish and add water until the bottom is covered (aprox 1/2 inch of water)
Add chicken
Take olive oil and pour a little over chicken (rub oil over with fingers)

Bake at 350-375 degrees depending on oven, for 30-40 minutes
Remove from oven and let sit for 5 minutes

White Rice with Chicken stock and Chives
1 cup rice
2 cups chicken stock
¼ cup fresh chives

Take pot and add 1 cup of rice
Add 2 cups of chicken stock
Bring to a boil then turn heat down cover and let simmer about 15 min depending on your stove
Remove from stove and let stand for 2-3 min then fluff with a fork
Add fresh chopped chives and mix them together "Gently"

Plating
Take 1 1/2 cup of rice for each piece of chicken and place a bed of rice on plate
Place your chicken on top of the rice, take extra chives and sprinkle over chicken and enjoy!

Thai Chicken Red Curry

This isn't a real homemade meal but it is extremely good! It's tastes almost like the red curry that we get at the Thai restaurant here. We kind of made up a recipe as we went and Adam was the main chef and I just made the rice. But this is what we did and it was sooo good!

Thai Chicken Red Curry

1 Jar Thai Chicken Simmer Sauce
Bamboo Shoots, canned
Mushrooms, sliced
Red Bell Pepper, sliced
Asparagus, 1 1/2 inch digits
Chicken
Coconut Milk
Basil leaves, chopped
Anything else that you like to have in your Thai curry (everything is optional)
Rice

It kind of looks like the picture, but we put it on rice

We cut the chicken into really thin slices like they do at Thai restaurants and then we marinated the chicken in a zipblock bag for a few hours with the coconut milk. After the chicken marinated, we placed the chicken in a strainer to get out the excess coconut milk. Then we placed the chicken in a pan to cook. While the chicken was cooking, we placed the mushrooms, bell pepper, and asparagus in a different pan on the stove and cooked them until they got just a little burnt on the edges. We then poured the jar of red curry in the vegetable pan and let it get warm then mix in the chicken and basil and let cook some more until it's where you want it to be. We had it with rice and then you are done!

There is also a recipe on the back of the jar. We kind of went off of that.