Tuesday, May 29, 2007

Seared chicken breast stuffed with goat cheese

What can you do with leftovers? start with a little bit of tomato-caper sauce, grab the goat cheese and thaw the organic boneless chicken breasts.
Pound the breasts thin with a meat mallet, spread the goat cheese in the middle with a little rosemary from the garden, roll up and secure with a few toothpicks, sear in a hot saute pan with olive oil, pour tomato sauce over and cover, simmer till done, about ten minutes. I recommend pasta to serve with it. Dinners done and I stayed out of the market today.

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