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Archive for May, 2009

Hello dear readers.  I have moved to a new website.  The look is the same, I’m still faithful to my WordPress support!  I just wanted more capabilities, so I have a new dedicated web page.

I greatly appreciate and value all of you who read my postings.  I find immense enjoyment and inspiration from sharing my successes (and failures) with all of you!

Please just click the following link and keep coming back for more!  And don’t forget to resubscribe your RSS or Feed Readers to the new website if that’s how you roll.

http://doctordomestic.com

Yours faithfully, Becky

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Herb and Goat Cheese Stuffed Chicken Breast

Herb and Goat Cheese Stuffed Chicken Breast

I came upon the recipe that inspired this in my latest “Cooking Light” magazine issue. Indeed it may not be quite the “lightest” dinner ever.  Chicken – good, herbs – good, goat cheese – eh…But you know what?  Goat cheese is certainly better than stuffing it with cheddar or fontina (which I have done and loved), so if you want a stuffed chicken breast, this probably is still on the “light” side.  And hey, speaking of “light side”, I did have a light side dish.  What’s healthier than steamed asparagus?

I started this dish by digging out my seldom used and under appreciated Cuisinart mini-prep.  It has become the ugly step-child of the kitchen ever since its big brother entered the picture.  Nonetheless, it works extremely well for small applications like this.  Here, I have combined a few fresh basil leaves, some thyme, black pepper, and about 2 oz plain goat cheese.

cheese mix

Blitz it up with a tiny bit of olive oil to make it slightly more pliable.

Herbed Goat Cheese

Herbed Goat Cheese

Then move on to prepping the chicken.  I used boneless skinless chicken breasts which I then butterflied and pounded out.

Pounded Chicken

Pounded Chicken

A small cast-iron skillet is the perfect meat-pounder if you don’t own a “real” meat pounder.  Its flat, heavy, and has a large surface area.  Just don’t forget the plastic wrap!

Cast-Iron Meat Pounder

Cast-Iron Meat Pounder

Once the chicken is evenly flattened, spread the goat cheese mixture on in an even, thin layer.  Cover only 1/2 or 1/3 of the chicken so that you can fold it over to cover the cheese.

Spread the Cheese

Folded over Chicken

Folded over Chicken

Try to make sure that not too much cheese is going to melt out, although so melting is inevitable.  Luckily, the cheese doesn’t burn if it melts out, just gets oozy.

And after all that fussiness, I needed a super simple side-dish!  Have I ever mentioned how much I love my Farberware Steamer Pot?  I do, I love it.

Steamed Asparagus

Steamed Asparagus

And that’s all folks.  It turned out to be too much food, the chicken was very filling!

Lovely Springtime Dinner

Perfect Springtime Dinner

Prep Ranking: #2 – Weeknight Fare
Tastiness Grade: 6/10
– the flavor was delicious, however, the chicken was a bit tough by the time it was cooked.

Simple recipe after the break.

(more…)

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Magical Mulch

What a different mulch makes!  Its truly amazing the transformation my novice garden has undergone with a simple layer of mulch.  It…actually…looks…GOOD!

Mulched Tomatoes

Mulched Tomatoes

I also uprooted the zucchini corpses and planted some broccoli.  It looks much prettier!

Broccoli

beautiful broccoli

beautiful broccoli

And while I was at it, I planted the eggplant and butternut squash.  The squash is still very little, I hope it fares well outside.

Eggplant

Eggplant

Baby Butternut

Baby Butternut

We are just pleased as punch with how the mulch has transformed the garden.  I am glad we took advantage of the few hours of sunlight to work outside.  It has been so rainy here with more to come.  Its what Spring is all about!

south garden

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