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Baked Chicken Medley

Nothing says comfort food like delicious casseroles. This wonderful recipe is made with fresh asparagus and seasoned with cilantro and jalapenos. Served with couscous this magnificent meal is healthy and delicious. Don't miss out and make it for dinner tonight.

Ingredients
  • 2 stalks lemongrass, trimmed to white center or 1 teaspoon grated lemon peel
  • 3 cups chicken stock
  • 2 small onions, thinly sliced
  • 2 jalapenos, seeded and minced
  • 1 large garlic clove, minced
  • 4 boneless chicken breast halves, skinned and cut into 1-inch pieces
  • 16 4-inch asparagus spears
  • 2 small plum tomatoes, seeded and cut into 1/2-inch dice
  • 2 tablespoons unsalted butter
  • salt and freshely ground pepper, to taste
  • 1/4 cup quick-cooking couscous, cooked according to package directions
  • 1 cup fresh cilantro leaves
Instructions
  1. Mince lemongrass in processor. Wrap in cheesecloth.
     
  2. Combine stock, lemongrass, onions, chilies and garlic in 2 1/2-quart squcepan. Bring to a boil. Reduce heat and simmer 10 minutes. Remove lemongrass.
     
  3. Add chicken and asparagus and cook until chicken is tender, about 3 minutes. Add tomatoes. Whisk in butter. Season with salt and freshly ground pepper.
     
  4. Divide couscous among shallow soup bowls, mounding in center.
     
  5. Arrange asparagus spears around couscous. Ladle chicken, vegetables and broth over. Top with cilantro and serve.

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