I usually don’t plan meals for Friday nights, since I don’t really feel like cooking and we enjoy eating out. But today, I was feeling a little guilt from over-eating (those darn cookies!) and over-spending, so I figured we should stay in. We also had a couple zucchini (I bought too many for the pancakes) and I knew I should use them up or else they would go to waste. We had a little leftover goat cheese too. So, stuffed chicken and roasted zucchini!
Some people stuff chicken by pounding it out thin and rolling it up with the stuffing inside. I prefer to use a paring knife and carefully cut a slit through the side of the breast. A little tricky, but it works. I mixed together some TJ’s light goat cheese, a clove of chopped garlic, some frozen spinach (thawed) and some chopped sundried tomatoes. After stuffing the chicken, I placed it in my saute pan on the stove and seared both sides for a couple minutes each, then finished off in the oven (350 for about 15 minutes using my convection setting). I added a little broth to the pan about half way through, to prevent it from sticking or drying out. When the chicken was done, I removed the it from the pan, placed the pan back on the stove, and added the juice of one lemon and some savignon blanc. I scraped up the bits from the pan, brought it all to a boil, then lowered to a simmer to thicken. I also squeezed in some “fresh” basil from a tube, which added a wonderful taste. I returned the chicken to the pan for the last few minutes to heat though.
I actually thought I didn’t like zucchini that much, except for grilled, but I found that when combined with some onion, sprayed with evoo and sprinkled with salt and pepper, and roasted, it tastes pretty delicious!