Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Appetizer
Main Course
Dessert
Method
Appetizer
- 1
Prepare the Salad
In a large bowl, combine arugula, halved cherry tomatoes, and shaved Parmesan. Drizzle with balsamic vinegar and olive oil. Season with salt and black pepper. Toss gently to combine.
Main Course
- 2
Cook the Chicken
Preheat oven to 375°F (190°C). In a bowl, mix minced garlic, chopped rosemary, lemon juice, olive oil, salt, and pepper. Coat chicken breasts with the mixture and place them in a baking dish. Arrange trimmed asparagus around the chicken. Bake for 25-30 minutes or until the chicken is cooked through.
Dessert
- 3
Make the Chocolate Ganache
In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add dark chocolate, letting it sit for a few minutes before stirring until smooth. Stir in vanilla extract. Pour into serving dishes and chill until set. Top with fresh raspberries and mint leaves before serving.
