Dress up a basic chicken breast by stuffing with an herb and goat cheese mixture. Serve with fresh spinach or asparagus from Geneva Lakes as bright, fresh partners for this main dish. Complete the meal with a sliced baguette from Wild Flour and a glass of crisp white wine from Glunz Family Winery. Ingredients:
1/4 cup (2 ounces) goat cheese
1/2 teaspoon chopped fresh rosemary
2 ounces Canadian bacon, finely chopped
4 (6-ounce) skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 400°.
2. Combine first 3 ingredients in a small bowl.
3. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken evenly with salt and pepper.
4. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven.
5. Bake at 400° for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices. Serve with pan juices.
Cooking Light APRIL 2009