Plated
Herb and Goat Cheese-Stuffed Chicken with Roasted Asparagus and Radish
When we want to add an instant hit of elegance to an everyday dinner, we turn to compound butter—aka butter enhanced with herbs, citrus zest, or spices. Here, we're switching things up with creamy goat cheese. The tangy chèvre is blended with tarragon and chive, then stuffed into chicken breasts to crisp the skin while locking moisture into the meat. A mix of peak-season asparagus, radish, and fingerling potatoes is roasted right alongside for a quintessentially spring finish.
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