Roasted broccoli, butternut squash and cheese stuffed chicken.
Country mash potato, grilled asparagus and gravy

serves two

Stuffed chicken
2 boneless chicken thighs
¼ cup (60 ml) broccoli, chopped small
¼ cup (60 ml) butternut squash, peeled, chopped small
Splash of olive oil
Salt, pepper
1 tbsp (15 ml) Parmigiano-Reggiano cheese, grated
¼ cup (60 ml) Cappellari breadcrumbs hot pepper & Asiago, toasted

Start by deboning chicken thighs and pounding them flat using plastic wrap.

Preheat oven to 400° F (200° C), toast Cappellari breadcrumbs 2-5 minutes on an oven tray lined with parchment paper.

Roasted broccoli, butternut squash and cheese filling
Toss broccoli and butternut squash with olive oil, salt and pepper.
Roast in a preheated  400° F (200° C) oven on an oven tray lined with parchment paper 15-20 minutes or until broccoli is roasted and squash is tender.
Mix broccoli, butternut squash, Parmigiano-Reggiano cheese and Cappellari breadcrumbs.
Fill chicken and secure with a wet toothpick or two.

Roast chicken in a preheated 400° F (200° C) oven on an oven tray lined with parchment paper 15-20 minutes or until chicken is golden brown.

Serve with country mash, grilled asparagus and gravy.

Country mash
2 medium russet potatoes
¼ cup (60 ml) 35% cream
1 tbsp butter
½ tsp (2.5 ml) fresh rosemary
½ tsp (2.5 ml) fresh thyme
Potato seasoning or salt and pepper

Rinse, dice and boil potatoes from cold salted water until soft (leaving the skin on).  Strain and mash.
Mix in cream, butter, fresh rosemary, thyme and potato seasoning to taste.

Grilled asparagus
Asparagus
Olive oil
Salt, pepper

Preheat and oil a grill pan on medium-high heat using canola oil and a paper towel, grill asparagus.
Toss with olive oil, salt and pepper.

Simple gravy
¼ medium onion, peeled, coarsely chopped
¼ medium carrot, peeled, coarsely chopped
¼ celery stock, rinsed, coarsely chopped
Splash of olive oil
¼ cup (60 ml) white wine
3 cups (750 ml) chicken broth, warm
1 tbsp (15 ml) roux*
Salt, pepper

*Roux
1 oz (25 g) butter
1 oz (25 g) flour
Stir flour slowly into hot butter, cook briefly until golden brown while stirring.

In a saucepan heat olive oil on medium heat and sweat onions, carrots and celery (mirepoix).
Add white wine and reduce 1 minute.
Add chicken broth, reduce to about ¾ cup (175 ml), strain.
Bring back to a simmer, thicken with roux and whisk.  Simmer 2 more minutes on medium-low heat.  Season with salt and pepper.

Plate and serve