Detailed preparation: <p>One and a half hours before:<br />Cut chicken thighs, mix the marinade. Marinate chicken in the refrigerator.<br />Boil mixture for peach cobbler, pour into baking dish. Combine baking mix, sugar and butter to form dough. Drop dough onto hot peach mixture. Set aside.</p>
<p>One hour before:<br />Blanch and drain asparagus. Make marinade. Marinate asparagus in the refrigerator.<br />Mix parmesan and and bread crumbs for goat cheese medallions, set aside.<br />Beat egg and seasoning for for goat cheese medallions, set aside. BigOven Tip: Add dried basil, oregano and garlic salt to egg for a wonderful herb flavor. <br />Cut goat cheese into slices.</p>
<p>30 minutes before:<br />Remove chicken pieces from marinade and skewer them. Cook chicken. Keep warm in a 200 F oven once cooked.<br />While chicken is cooking, remove asparagus from marinade and grill it. BigOven Tip: Keep the asparagus warm in the same 200 F oven as the chicken, or simply turn the grill off and close the lid.</p>
<p>15 minutes before:<br />Dip goat cheese medallions in egg mixture and then breadcrumb mixture. Cook in a non-stick skillet. BigOven Tip: serve with crackers or flatbread as an appetizer. Include a knife for spreading.</p>
<p>5 minutes before:<br />Put peach cobbler in the oven. BigOven Tip: If you put cobbler in the oven right as dinner starts, it will be straight out the oven and warm for dessert!</p>
<p>Enjoy your wonderful Father's Day meal!</p>
These detailed prep instructions should be quite helpful.
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