CHICKEN AND FETA STUFFED CHICKEN BREASTS WITH ROASTED ASPARAGUS
Combine salty, tangy Providence-made feta cheese with Massachusetts baby spinach for a bonus serving of greens built into the stuffed chicken breast, sourced from New England farms. (Try using mozzarella for a more mild, kid-friendly dish.) If you don’t want to bother stuffing the chicken cutlets, turn these ingredients into a simple salad with D.E. Vine Honey Balsamic Vinaigrette, another Rhode Island favorite!
(Recipe adapted from Cooking Light; photo credit: Jen’s Gone Paleo)
Total Time: 36 Mins