Cheese-stuffed Chicken Breasts

Ingredients:

• 1/4 cup breadcrumbs (regular or panko) or flour
• 1 tbsp. parsley
• 2 oz. cheese, cut into small squares - goat, feta or other mild white cheese
• 2 chicken breasts
• 1/4 tsp. sea salt
• 1 tbsp. olive oil

Directions:

1. Preheat broiler to high
2. Combine first 3 ingredients in a small bowl
3. Cut a horizontal slit deep into each chicken breast
4. Stuff 2 tbsp. of cheese mixture into each slit
5. Close opening with wooden toothpicks
6. Sprinkle chicken with salt
7. Heat large non-stick skillet over medium-high heat
8. Add 1 tbsp. olive oil
9. Brown each side of chicken breasts
10. Arrange chicken on baking sheet
11. Broil to your taste - 8 minutes or more

Serves 2 and goes well with the creamed spinach I posted yesterday.

Creamed Spinach

Ingredients:

• 5 oz. baby spinach
• 1/4 small onion, minced
• 1/2 clove garlic, minced
• 1/4 tbsp. flour
• 1/4 tsp. Lawry's Seasoned Salt or sea salt
• dash black pepper
• 1/2 cup milk
• 1/2 tbsp. olive oil

Directions:

1. Wilt spinach and drain well (squeezing by hand is best)
2. Chop spinach very finely
3. Saute onion and garlic in olive olive oil
4. Add flour and mix
5. Add salt and pepper
6. Blend all thoroughly
7. Slowly add milk, stirring constantly until thickened
8. Add spinach, continue to warm until all mixture is warm

Two servings

Breakfast Frittata with Asparagus

Ingredients:

• 2 tbsp. butter
• 6 oz. asparagus, cut in 1 inch pieces
• 1/4 cup diced red pepper
• 4 eggs
• 1/2 cup diced Fontina cheese
• 1/4 cup grated Parmesan cheese

Directions:

1. Saute asparagus and red pepper in broiler-safe skillet in the butter for about 6 minutes
2. Whisk eggs with 1/2 the Fontina cheese
3. Add sea salt and black pepper to taste
4. Add the egg mixture to the skillet and cook until almost set
5. Sprinkle remaining cheeses over top evenly
6. Broil until puffed and cheese turns golden - 3-4 minutes
7. Cut into wedges and serve

Makes 2 servings