Earl Cooks Chicken Philly and Asparagus

Once again, I found something in the frozen food department I wanted to try. Chicken Philly chicken breast. Now I love Philly Cheese-steaks, so I approached this with a bit of trepidation, and I had tried some of the other offerings from Milford Valley and was under impressed. But the Chicken Philly really called to me.

Preparation is very simple, preheat the oven and put it in for 45 minutes and voilà! The main dish is ready. The breast is stuffed with provolone cheese, peppers and onions, but when cooked, only the flavor of the onions and peppers remained, but no chunks or pieces, which made it quite enjoyable actually. The cheese was very melt-y, though can leak out the ends if overcooked. I paired ours with thin asparagus spears coated with Parmesan shavings and roasted along with the breasts. It was a success, and my wife asked to have it again, so if you are looking for a simple dinner, keep them on-hand in the freezer. Next time I may sauté some peppers and onions to go along with them and enrich my Philly experience!