Main Course: Goat Cheese and Olive Stuffed Chicken Breasts

on Mar 2, 2007

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18 Calamata olives pitted and chopped
3 oz. goat cheese
One and one half tsp. fresh thyme or one half tsp. dried
6 to 8 boneless chicken breasts
1 Tbsp. oil
Salt and pepper

Combine olives, cheese and thyme together and mix well. Slice a pocket into each breast and place equal amounts of the mixture in each breast. Sprinkle with salt and pepper and brown in a skillet with oil. Remove and place in the oven for 20 minutes at 350 degrees.

The Skinny: Use skinless chicken breasts and fry in fat free non-stick spray.

Rice Pilaf

2 Tbsp. butter
1 cup sweet onion, chopped
One third cup slivered almonds
One and one half cups basmati rice
One third cup golden raisins
1 tsp. turmeric
One half tsp. cinnamon
Pinch of salt
3 cups chicken broth

Melt butter in a skillet and brown onion and almonds until onion is tender. Stir in rice, raisins, turmeric, cinnamon and salt and saute for 2 minutes. Add chicken broth and bring to a boil. Cover and reduce heat and simmer for 20 - 25 minutes until all liquid is absorbed.

The Skinny: You can omit the raisins and still have a good result (To tell you the truth, I don't care much for raisins in main course dishes).