Monday, June 1, 2009
As it goes in Ohio, we've had some stormy days around here recently. Our garden definitely appreciates the rain, and we kinda like the rainy nights...we watch movies, and hang out with the dogs. It's nice and relaxing.
And whenever it rains I immediately want comfort food. During a recent stormy night we made some wonderful stuffed chicken breasts, along with some parsley cous cous on the side. This meal turned out so well, it really hit the spot! The chicken was tender and flavorful, and the goat cheese was perfect.
4 boneless, skinless chicken breasts
1/2 cup fresh goat cheese
4-6 leaves fresh basil, chopped
salt and pepper
Preheat the oven to 350 degrees F.
Mix the goat cheese with the basil. Add a dash of salt and pepper, and mix until incorporated.
Cut the chicken breasts horizontally, but not all the way through. You want to create a pocket for the goat cheese. Then, stuff 1/4 of the cheese mixture into each chicken breast.
Place chicken on a non-stick baking sheet. Drizzle olive oil over all of the chicken, and then smooth over so each piece is coated completely. Season liberally with kosher salt and pepper.
Bake for 25-30 minutes, until cooked through. Eat!