Stuffed Chicken Highbrow

Name: Stuffed Chicken Highbrow
Yield: feeds 4
Ingredients: 20 thin asparagus spears; Kosher salt; 2 cloves garlic, cut in half lengthwise; 2 mild Italian sausages; 4 whole boneless, skinless chicken breasts (8 to 10 ounces each); Black pepper; 5 ounces goat cheese; 1/4 cup sliced scallion; Olive oil; Creole Seasoning (page 167); 1 1/2 cups Mutha Sauce (page 165), heated

January 24, 2012

As far as Dinosaur patrons are concerned, anything with goat cheese is kinda suspicious. Add some asparagus and you’re tippin’ the highbrow scale—hence the name of this dish. Many have discovered the tangy difference goat cheese makes when matched up with our Mutha Sauce.

Cooks' Note

If only thick asparagus spears are available, buy 10, cook them, and then cut each spear in half lengthwise.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.