Goat Cheese Stuffed Chicken and Orzo Salad

I am sitting here eating the most wonderful lunch. I've actually debated trying to get a pic of it from my camera phone to share with you but I know that the camera on my phone isn't that good....Friday night Tim made a real tasty supper. He flattened out some chicken breasts, stuffed them with a little bit of goat cheese, then dipped the breasts in beaten egg and then some Italian seasoned bread crumbs. He then heated some olive oil in a saute pan and cooked them on the stove. We had some sauteed asparagus with roasted garlic with it. Tim had taken out an extra breast to make some for lunches. See this is the whole "cook once, eat more than once" mentality. It's easier just to make extra when you cook and then have it for another meal or lunch. We ended up with 3 portions of stuff chicken out of that one breast that was just perfect for lunches.

Sunday I made a side dish to go with the leftover chicken. I took some asparagus and red onion and diced them up nice and small then sauteed them in a non stick pan with some cooking spray. I put some orzo on to boil. Once it was cooked I drained it and tossed it with the asparagus, red onion, some goat cheese and a pinch of salt (it needed it). I finished it all off with a splash (about 1 tbsp for 4 -5 lunch side servings) of this wonderful pumpkin oil Tim brought back from Austria. You could use a good olive oil if you don't have the pumpkin oil. And I now have another serving to enjoy with something else later in the week. My goddess, I love planning ahead!