Grilled Asparagus Tomato Salad & Mushroom-Rice Stuffed Chicken Breasts

Grilled Asparagus Tomato Salad  

Ingredients

 1 lb asparagus, trimmed*
1 Tbsp. Filippo Berio olive oil*
1/2 Tsp. kosher salt
1/4 tsp. black pepper
2 cups halved cherry tomatoes*
2 scallions, sliced
1/4 cup chopped toasted walnuts
1 Oz. shaved pecorino cheese
1/4 cup chopped parsley
Juice of 1 lemon*
Salt and pepper to taste

 Directions

For the asparagus, preheat a grill pan on the stove over medium high heat.
Toss the asparagus with olive oil, salt, and pepper. Grill the asparagus turning occasional until it is cooked but still crisp and has grill marks, about 5-7 minutes.
When the asparagus is cool enough to handle, slice it into 1-1/2-inch pieces. Transfer to a large bowl.
Stir in the cherry tomatoes, scallions, walnuts, pecorino, parsley, and lemon juice. Season to taste with salt and pepper. 

Recipe & Photo Credits: Last Ingredient
*In Flyer May 15-21, 2022

Mushroom-Rice Stuffed Chicken Breasts  

Ingredients

 1-1/2 cups sliced fresh mushrooms*
1-1/3 cups uncooked instant rice
1/4 cup chopped onion
1/4 cup chopped celery leaves
1/4 cup Meadowvale butter*
1-1/2 cups water
1-1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
1/4 tsp. pepper
1/3 cup chopped pecans, toasted
6 chicken breast halves* 

Directions 

In a large saucepan, sauté the mushrooms, rice, onion, and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans. 
Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 170°. 

Recipe & Photo Credits: Taste of Home
*In Flyer May 15-21, 2022