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
  • 1tablespoon olive oil
  • 1cup chopped yellow onion
  • 2tablespoons chopped fresh dillor 1 tsp dried dill
  • 5ounces Olivia’s Organic baby spinach
  • 2ounces Narragansett Creamery Feta cheeseabout 1/2 cup, crumbled
  • 4 Munroe Chicken Breastsskinless, boneless , 6-ounce
  • 1/2teaspoon kosher salt
  • 1/4teaspoon Black Pepper
  • 1bunch asparagus16 oz
  • 1/2cup D.E. Vine Honey Balsamic Salad Dressing
  1. Chicken: Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.
  2. Asparagus: Preheat an oven to 425 degrees. Trim 1 inch off the bottom of asparagus stalks and place spears into a mixing bowl. Drizzle with the dressing. Toss to coat the spears, then roast in the preheated oven until just tender, 12 to 15 minutes depending on thickness.