April 02, 2012

Diveats - Goat Cheese, Sundried Tomato, and Basil Stuffed Chicken

I basically invented a recipe last night. If you can call mixing up 3 ingredients inventing.

Which I believe you can.

In a bowl I mixed up some chopped sun dried tomatoes, half a small log of goat cheese (about 4 ounces), and about 4 chopped basil leaves.

I pounded out 2 chicken breasts to make them thinner and more supple/easier to work with.

Then I stuffed half of the mixture into each breast, rolled it up, and secured it with a toothpick.

Bake the chicken breasts at 350 degrees for about 20-25 minutes and you have got yourself a cute rolled up meat treat stuffed with lots of tasty goodness just waiting to get out and into your mouth.

Season with S&P.

I served the chicken with a piece of garlic bread and a mixed green salad with Barefoot Contessa's Lemon Vinaigrette (recipe here). I can't believe I've never made this dressing before. It was so simple and delicious and fresh tasting. I made one modification by not adding Parmesan to the dressing and instead adding shaved slices on top.

FYI - the portions weren't as small as they look, that is just the world's largest piece of garlic bread.

So simple, so elegant, so tasty. So my original, patented recipe ;)

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