Chicken Breasts Stuffed with Pesto and Asparagus

Serves 4

Ingredients:

4 chicken breasts, boneless

16 asparagus stalks, cut into quarters

one large handful of fresh basil, minced (keep some for garnish)

1/4 cup parmesan, grated

2 large tomatoes, diced

16 olives, chopped and pitted

4 cloves of garlic, minced

1 large red onion, diced

2 tbsp lemon zest

3 tbsp extra virgin olive oil

salt and pepper to taste

Instructions:

1. For preparing the pesto, take a bowl and mix the basil, the minced garlic and 2 tbsp of olive oil. Add salt and pepper to taste and mix until you obtain a paste.

2. Preheat the oven to at 195°C (375°F).Make a lengthwise split in the chicken breast, on each side, to form deep pockets, and stuff with pesto, rubbing a small amount on the outside as well.

3. Place the chicken in a baking pan, with 1 tsp of oil. Cook for 20 minutes, until brownish. You can also grill the chicken, preheating the grill to medium-high and cooking for 5-6 minutes on each side.

4. For extra taste, rub the chicken with olive oil.In a sauté pan, put the remaining olive oil, add the remaining garlic and the onion and sauté until translucent. Then add the tomatoes, olives and asparagus and continue to cook for about 5 minutes.

5. Top the chicken with this mixture. Slice the chicken breasts in two and divide among the 4 plates.

6. Add lemon zest, salt and pepper to taste. Garnish with parmesan and basil and serve!