Preheat oven to 425˚F.

In a small bowl, stir together goat cheese, basil, thyme, salt, pepper, red pepper flakes, lemon zest, and lemon juice. Set aside.

Slice the chicken through the middle horizontally, leaving about 1/2-inch on the other side. Open the two sides like a book. Spread goat cheese mixture evenly on one side of each breast, dividing evenly between the four. Close the empty side over the filling. Season the chicken with salt and pepper.

In a large skillet over medium-high heat, heat the oil. Once hot, adding chicken and sear on both sides until browned, about 4 to 5 minutes per side. Be careful when you flip the breasts over, making sure they stay together as you turn them. Remove chicken to a plate and set aside.

Add butter to the skillet with garlic and orzo. Cook for 2 to 3 minutes, stirring occasionally, until orzo is toasted. Stir in chicken broth, kale, asparagus, and balsamic vinegar. Increase heat to high and bring to a boil. Stir in peas. Add chicken back to the skillet, nestling each breast into the mixture.

Place in the oven on the middle rack. Bake for 10 to 15 minutes, until chicken is cooked through and registers 165˚F on a thermometer inserted into the meat.

Serve chicken with lemon wedges.