Main Course: Stuffed Chicken Breasts

on Mar 2, 2005

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6 to 8 boneless chicken breasts
1/4 cup olive oil
Salt and pepper
8 oz. goat cheese
1 Tbsp. marjoram
1 clove garlic, minced
8 oz. thin slices of Smithfield ham or Prosciutto
8 oz. Monterrey Jack Cheese, sliced into 15 to 20 slices.

Slice each chicken breast in half diagonally, nearly all the way through, and open to form two even halves. It is easier to cut the chicken if it is partially frozen. Place the breasts in a shallow baking dish and cover with olive oil. Add salt and pepper to taste and allow to marinate for 30 minutes. Meanwhile, combine goat cheese, marjoram and garlic and mix well to make a paste. It is easier to do this if the goat cheese is at room temperature. Pour some of the olive oil from the baking dish into a frying pan and heat to medium/high. Preheat the oven to 375 degrees.

Working in the baking dish, take each breast and spread one half with the goat cheese. Top with a slice of ham and cover with slices of Monterrey Jack cheese. Fold the other half over and repeat with the other breasts. Gently transfer the breasts, two or three at a time, into the hot frying pan. Fry the breasts on one side until lightly browned and then carefully flip with a spatula to brown the other side.

Once the breasts are browned, return them to the baking dish. You can top the breasts with any extra slices of ham or the Monterrey Jack cheese. Once all the breasts have been browned and returned to the baking dish, place the dish in the preheated oven and cook for 15 to 20 minutes until the chicken is cooked through.

The Skinny: Use low fat cheeses.

Masterpiece Salad

6 - 8 oz. mixed greens and baby spinach, washed
1/3 cup baby carrots, sliced thin
1 celery stalk, sliced thin
1/2 cup grape tomatoes
1 cup Calamata olives
1 cucumber, peeled and sliced thin
1 6-oz. can hearts of palm, sliced thin
1 6-oz. pickled baby corn
4 oz. crumbled real bacon pieces
8 oz. goat cheese
1 box croutons
1 8-oz. jar pickled beets
1 8-oz jar pickled artichoke hearts

Arrange greens in large salad bowl. Arrange remaining ingredients as artfully as possible to create your own masterpiece. For example the carrots, celery, tomatoes and olives can be arranged on top of greens. Add cucumber slices vertically around the edge of the bowl. Make a pattern with the hearts of palm and baby corn and then top the whole thing off with bacon and cheese. Once you serve the salad on bowls or plates, serve the croutons, and pickled beets and artichoke hearts as accompaniments to the salad and let each person decide how much to add to their own personal masterpiece. Serve with a variety of dressings and hot crusty bread.

The Skinny: Serve with low fat dressings. There are other ingredients that you can add to zip up the salad such as thin sliced red onion, green peppers, kidney beans, green peas and sliced water chestnuts.