After 26 years, you'd think you'd really know someone.
Until one day, you learn he's a genius gardener, after years of complaining you wish you had a green thumb.
And how the Dijon colored bath towel that he insisted on adding to the cart, while walking down the aisles of Home Goods last week, ended up added just the right pop of color to your bathroom.
Or how after 26 years, he can barely remember to take his eye drops, bring his phone... and where did he leave his wallet? But, he still remembers your favorite childhood book and surprises you with a tiny silver elephant on a chain for Valentine's Day.
Yes, there were times when I questioned his gifts of a Roomba over roses, and steak knives over a steak dinner out. But looking back, I can see that he really knew my strengths, my weaknesses, my passions, and my desires... sometimes even more so, then I knew them myself.
Now that's true love.
And, since we also share a love of food, I asked my true love to help me create a dish based on what he felt would be all of my favorites... even right down to the name. And so, Chicken Sophie was born. And the funny thing is, I now see that this dish represents a blending of both our favorites. Imagine that... I guess that's what 26 years will do ya. And do ya right... this delicious dish will do.
So, best friends? Always.
And, meant to be? Must be.
After calling it quits, only to find each other again, years later. Finally realizing just how much it means to be with your best friend. And someone who was always there for you, no matter what.
We were young. We made "bad" choices. We had hard times, but lots of good times, too. We gave up, for what we thought was for good. But then we grew up. And maybe it took us all of 26 years to get to the place we are now, but I can tell you what... there is no one I'd rather spend the next 26 years with (and then some). I'll take the good with the bad. And the happy with the sad. Because that is life. And I'm grateful that our "not so great" choices still turned out great in the end... or rather, in the beginning, once again.
So, soulmates? You betcha.
4 boneless, skinless chicken breasts
4 oz. goat cheese, at room temperature
8 fresh basil leaves, julienne
1 teaspoon balsamic glaze (can be found at most grocery stores by the vinegar)
2 green onions, diced
20 thin asparagus stalks
1 lemon, cut into 8 thin slices (reserve ends to squeeze leftover juice while baking)
4 slices of prosciutto
1/2 cup chicken broth
Salt and Pepper
Preheat oven to 350. In a small bowl mix goat cheese, basil, balsamic glaze and green onions. Salt and pepper to taste.
Next cut slits lengthwise through the chicken breast without going all the way through. Stuff 1/4 of the mixture in each breast and secure with toothpicks if desired. Salt and pepper chicken. Place in 9x13 greased pan and top with asparagus spears. Drizzle the asparagus with a bit of olive oil and salt as needed.
Wrap each breast with a slice of prosciutto and top each with two thin slices of lemon. Drizzle a bit more olive oil over all and then pour the chicken broth into the bottom of the dish, along with the juice from the ends of the lemon.
Bake for 25-30 minutes depending on the thickness of the breast, until just cooked through, making sure not to overcook your chicken. Baste with the chicken broth/lemon juice after about 15.
Drizzle with extra balsamic glaze if desired before serving.