Frango recheado com queijo de cabra

Ingredientes

• 4 bone-in, skin-on chicken breasts
• 5 oz goat cheese
• 2 large lemon, sliced very thin
• 12 basil leaves
• 1 tbsp olive oil
• 1/2 tsp kosher salt, plus more for seasoning the chicken
• 2 lbs asparagus

Modo de preparo

1. 1

   Preheat oven to 425 degrees.

2. 2

   Loosen the skin from each chicken breast, but be sure to not detach it. Gently nestle the goat cheese slices under the chicken skin and in between the meat. Lay 3 basil leaves on top. Gently lay a slice of lemon on top. Brush chicken with 2 teaspoons of olive oil. Season the top of the chicken skin liberally with salt and pepper. Depending on the size of your breasts, you'll want about a teaspoon of salt per pound of chicken. I usually use 1/4 teaspoon freshly cracked black pepper.

3. 3

   Place chicken on a large, rimmed baking sheet and roast in the oven for 25 minutes. While the chicken cooks, trim the asparagus. Take one piece of asparagus in your hand and gently break off the tough end of the asparagus. It should naturally bread 1/2- 1 1/2 inches from the bottom. Use that as a guide to cut the woody stems off the remaining asparagus. Chop the asparagus into 1/2-inch pieces. Toss the asparagus with the remaining olive oil. Season with 1/2 teaspoon salt and a little freshly cracked black pepper.

4. 4

   After 25 minutes, remove the pan from the oven. Scatter the asparagus and remaining lemon slices around the chicken. Place back in the oven and cook until the chicken has an internal temperature of 165 degrees, about another 15-20 minutes and the asparagus is nice and bright.