Wondering what to make for dinner tonight? I know–who wants to slave over a hot stove all night? Certainly not I.
But. There are more simple, good-for-you main courses out there than you think. And here’s one yummy, easy main dish: Chicken breasts stuffed with a delicious goat cheese mixture. So easy to make, too. Here’s the recipe:
- Preheat oven to 400 degrees.
- Beat an egg white in a medium bowl. (Give the yolk, cooked, to your lucky dogs. Oh, that step’s not required.)
- Put half cup of breadcrumbs in a shallow bowl. I used Panko because I love the texture it gives a dish.
- I took a small log of goat cheese and rolled it in low-sugar cranberries and crushed pistachios. Then, I sliced it lengthwise into four pieces.
Sometimes, I use herbed goat cheese, olive tapenade or ham and cheese–you can use anything you like to stuff the chicken breasts. No matter what you use, this dish always tastes terrific.
- Take four thawed chicken breasts out of the refrigerator. Cut a slit in each, not all the way through. Just enough to form a pocket.
- Stuff each with the goat cheese mixture. Press the ends closed. Don’t worry if they don’t seal tightly.
- Coat a rimmed baking sheet with non-stick spray. I usually cover my baking sheet with aluminum foil, first.
- Preheat a large skillet coated with olive oil.
- Dip each stuffed chicken breast into the egg white and then the panko.
- Brown one side of the breasts only, about 2 minutes in the pan. Just one side. Then place breasts browned side up on the baking sheet. Bake at 400 for about 20 minutes or until cooked through.
It should look something like this, with the panko forming a little bit of a brown crunchy crust.
And, if you’ve made extra breasts for your friend who is valiantly battling cancer (because cranberries are so good for the immune system and why should she have to cook?) they might look like this: (note the stuffing is leaking out, perfectly ok.)
Of course, you can’t drop off a main course to a friend without a good-for-you side dish.
So why not steam up a little broccolini until it’s just tender, then saute it in olive oil and garlic. I don’t like my veggies to crunch, so I always pre-steam everything before sauteeing. But you don’t have to. You can use fresh garlic, bottled garlic or those nifty Trade Joe’s frozen garlic cubes, which is what I used for this dish.
Then, bring the whole scrumptious, healthy meal over to your friend’s house, delivered by her favorite little dog. What dog? That would be Riley, of course! Let her feed your dog tiny bits of graham cracker, while you refrigerate the meal for later.
Everything here is great for the immune system. And easy as can be.