Roasted Stuffed Chicken and Mixed Greens with Lemon Vinaigrette

For the Chicken:
2 Chicken Breasts
Salt
Pepper
Dried Sage
1 Tbsp. Olive Oil
1/4 White Onion, Chopped
4 Asparagus Stalks
2 Slices Swiss Cheese
5 Sprigs Fresh Thyme
1 Portebella Mushroom, Chopped
2 Tbsp. Butter

Preheat oven to 350 degrees. Holding your hand over the top of the chicken breast, butterfly it through the middle, making sure not to slice all the way through. 

 Coat the chicken generously with salt, pepper, and sage. Heat 1 Tbsp. Olive Oil in pan on the stove on Medium heat. Place chicken in pan. Cook for about 5 minutes on each side, adding the onions when flipping the chicken.

Place chicken and onions in oven safe pan. Take two stalks of asparagus per chicken breast , wrap one slice of Swiss cheese around the asparagus, and stuff inside the middle of the chicken. Place thyme and mushrooms evenly around the pan. Place in oven. Cook for 15-18 minutes, then add 2 Tbsp. butter to the pan. Place back in oven until the butter has melted and use the liquids to baste the chicken (use a spoon and pour liquid over the top of the chicken breast). Cook for another 15 minutes, basting every 5 minutes or so. Remove from oven and let rest for at least ten minutes before serving

For the Salad and Lemon Vinaigrette Dressing:

2 Tbsp. White Vinegar
2 Tbsp. Lemon Juice
2 Sprigs Fresh Thyme, Leaves removed from stem
A pinch of Salt and Pepper
1/3 C. Olive Oil
Mixed Greens (I used Baby Arugula and Spinach)
Grape Tomatoes, cut into fourths
Pomegranates

Mix vinegar, lemon juice, thyme, salt and pepper in a small bowl. Slowly whisk in olive oil. Lightly mix with greens, tomatoes and pomegranates.