What to serve with this entree?

I would think a delicate pasta would go nicely with the chicken, like angel hair pasta or something similar.

I have two suggestions.

The first are garlic cheese biscuits. The recipe is on all recipes, but I recommend making extra garlic butter, and adding extra cheese and a pinch of salt to the dough. If you have ever been to ruby Tuesday, they are a bit like those.

The second is a garlic cheese monkey bread. You take grand biscuits and cut them up, and roll then in a mixture that you make. Then you pour butter all over it.

I don't know, this stuff usually goes really well with chicken. If you are hoping it will be more than a side such but more part of the main meal, I recommend Alfredo. Hope I helped!

Bacon couscous. Fry bacon until crispy, set aside to drain, and do not throw out the fat in pan, leave it in there. Into the pan (make sure it's big enough to hold a little liquid) add 1 cup of chicken broth, bring to boil, add a small amount of fresh thyme, then finally stir in the 1/2 cup of dry couscous and quickly cover and remove from heat. Set timer for 5 minutes. Top with crumbled bacon.

Also instead of steamed veggies, try oven roasted broccoli! Way better than steamed IMO. I always use frozen broccoli florets, I know I cheat lol. But you can use fresh as well. Chop up and toss broccoli in a large bowl with some bread crumbs, some sort of fresh shredded cheese, grated parm, and Italian seasonings. Drizzle in and toss some olive oil until each piece is slightly coated. Bake in a single layer on a foil covered baking sheet at 400 degrees until its how you like it. Flip halfway. If its frozen it takes 30 minutes. The cheese and crumbs make a lovely crust on it. So so good plus my picky toddler eats it lol.

My first thought is to keep the theme going, and make an orzo salad. Since the chicken is so rich, keep the sides simple.

So, cooked orzo, chilled and tossed with olive oil, a little lemon juice and maybe some garlic. I would add chopped fresh tomatoes and parsley, along with a touch of fresh mint. Maybe some scallions.

Add a side of simple sliced cucumbers - who says the sides have to be hot?

You might do a easy curry (do you could have any pre-made curry paste, or the dry spice?) with the coconut milk, the peas, and another veggies you probably have them, and serve it over rice. Use the broth to cut the coconut milk so it's a bit lighter, and then you definately will not need to add salt! Just add the peas on the end, on the grounds that they're already cooked, in order that they is not going to turn to mush. Then again, whatever easy could simply be to taste the peas with some warmed broth, or prepare dinner rice within the broth, and serve them along side some fresh herbs and spices for a fast, easy Monday night dinner.

You have a lovely main with the stuffed chicken breasts . I would like to see a salad like a pear or apple salad, keeping it light with the added dressing. Then a small scoop of lime or lemon sorbet to cleanse the pallet http://www.thenibble.com/zine/archives/wine-cellar... before coffee/tea and dessert, maybe piece of Baklava. see the link in the source box

Dressing for pear salad:

1 c. oil

6 tbsp. vinegar

1/2 c. sugar

1 tsp. celery seed

1/2 tsp. salt

Pear SALAD:

8 c. lettuce, torn into pieces

2 pears, cored & sliced

1/2 c. walnut halves, toasted

Shake all dressing ingredients in a glass jar until sugar dissolves. Refrigerate several hours to blend flavors. Arrange pears and walnuts over greens and pour dressing over salad just before serving. Makes 8 servings.

To toast walnuts: Bake on cookie sheet at 375 degrees for 3-5 minutes, stirring

Dear,the entree isn't the main dish,I do not know how Americans got that mixed up. See the item from Wikipedia to prove my point.

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Entrée - Wikipedia, the free encyclopediaen.wikipedia.org/wiki/EntréeCached

An entrée is a dish served before the main course, or between two principal courses of a meal.

However,I like the sound of rice with it.

what about a simple garlic mash? or another potato dish?

rice and garlic broccoli