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Here's a good meal. It makes everyone happy:

Baked Herb Crusted Chicken Breasts
Parmesan Rissoto
Roasted Asparagus

What you need in your pantry: 2 quarts of chicken broth, breadcrumbs, salt, pepper, olive oil,
What you need for cooking: 2 2-quart saucepans, 1 glass pie dish, 1 15x20x2-inch glass baking disk, 2 baking sheets, meat mallet, ladle, wooden spoon, plastic wrap, small saucepan
What you need from the store: 1-2 Shallots, 1 bunch asparagus, rosemary, basil, flat-leaf (Italian) parsley, lemons, Arborio or Carnaroli rice, chicken breasts or tenders, unsalted butter, Parmigiano-Reggiano cheese (NOT the kind that comes in the green canister)

Baked Herb Crusted Chicken Breasts
Tenederize the boneless chicken breast halves by flattening them as you would for a chicken piccata, then marinating in lemon juice. What to drink: a crisp Sauvignon Blanc (white wine) is ideal with the chicken, asparagus, and risotto.
Ingredients
6 skinless bonless chicken breast halves (or chicken breast tenders, easier to thaw and handle)
6 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf (Italian) parsley
1 1/2 tabelspoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Method
1. Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2 to 3/4-inch thickness. Arrange chicken in a 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate for 1 hour. Remove chicken from dish and pat dry with paper towels
2. Preheat oven to 450 F. Melt butter with oil in a small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, roesmary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place hciken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes.

Parmesan Risotto
It is usually best to start the risotto after you've finished prepping the chicken and the asparagus and before you put the chicken in the oven. This recipe takes practice but after a few times, you'll get it. You'll need about 20 uninteruppted minutes to make this.
Ingredients
1 1/2 to 2 quarts chicken broth
3 tablespoons olive oil
2 shallots, minced
1/2 cup dry white wine (Sauvignon Blanc is what I use)
4 to 6 tabelspoons unsalted butter
1/2 cup freshley grated Parmesan-Reggiano cheese (from 1 1/2 oz.) plus more for garnish
1/4 cup chopped fresh flat-leaf parsley

Method
1. Heat the broth in a medium saucepan over medium heat; keep at a low simmer. Heat the olive oil in a heavy-bottomed saucepan over meduim heat. Add the shallots, and cook, stirring with a wooden spoon until translucent, about 4 minutes. Add the rice, and cook, stirring, until the rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
2. Add the wine to the rice mixture. Cook, stirring, until the rice absorbs the wine.
3. Using a ladle, add 1/4 cup hot broth to the rice. Using a wooden spoon, stir the rice constantly, at a moderate speed. When the rice mixture is just thick enough to leave a clear wake behind the spoon, add another 1/ cup of the hot broth.
4. Add hot broth 1/4 cup at a time, stirring constantly, until rice is mostly translucent but still opaque in the center. The rice should be al dente but not crunchy. Watch the rice carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that the rice is suspended in liquid that is the consitency of heavy cream, a total of 20 to 25 minutes. It will thicken slightly when removed from heat.
5. Remove from heat. Stir in butter, cheese, and parsley; season with salt and pepper and serve with chicken breasts and roasted asparagus.

Roasted Asparagus
The good thing about this recipe is that it can be cooked in the same oven at the same time as the chicken breasts.
Ingredients
1 bunch rinsed asparagus
1 tablespoon olive oil
Salt and Pepper

Method
1. Cut tough stalks from the end of the asparagus. One way to find out where to cut the asparagus is to break the end of of one and use it as a guide to cut the others.
2. Place the asparagus on a baking sheet and coat with 1 tablespoon olive oil and salt and pepper. Sea salt or kosher salt usually works best.
3. Place asparagus in a 450 F oven for 10 minutes. Serve with Baked Herb-Crusted Chicken Breasts, Parmesan Risotto, and a glass of Sauvignon Blanc.

Good luck and happy cooking!

Chicken and asparagus! You can't beat that!