Ingredients

• 6 large boneless, skinless chicken breast halves
• ½ tsp. ground black pepper
• ½ tsp. salt
• 3 oz. goat cheese
• 1 tsp. finely grated lemon rind
• 1 large firm apple
• All-purpose flour for dusting
• 1 large Egg
• 1⅓ c. fresh bread crumbs
• ½ c. grated Parmesan cheese
• 2 tbsp. unsalted butter
• 2 tbsp. olive oil

Directions

1. Place chicken breasts on a large sheet of waxed paper; cover with another sheet of waxed paper. Pound breasts to a 1/4-inch thickness. Remove the top sheet of waxed paper and season with the pepper and salt.
2. Combine the goat cheese, lemon rind, and apple. Divide apple mixture among the chicken breasts and spread the mixture evenly over half the surface of each breast. Fold each breast in half and press the edges together, forming a pocket.
3. Sprinkle the flour onto a sheet of waxed paper. In a small bowl, combine the egg and 1 tablespoon water. In a shallow bowl, combine the bread crumbs and Parmesan cheese. Dust each breast lightly with flour and dip into egg mixture, moistening all surfaces. Coat with bread crumb mixture, patting the crumbs gently in place. (The chicken can be prepared to this point several hours ahead; cover and refrigerate. When ready to cook, bring the chicken to room temperature.)
4. In a large, heavy skillet, heat butter and oil over medium heat. Add chicken; cook until browned and cooked through, about 7 to 8 minutes per side. Drain on paper towels and serve.

Ingredients

• 1 whole Head Of Garlic
• 1 Tablespoon Olive Oil
• 4 whole Boneless, Skinless Chicken Breasts
• 1 can Tomato Paste (medium Sized 15oz)
• 3 Tablespoons Italian Seasoning (or Oregano)
• 2 Tablespoons Crushed Red Pepper, Or To Taste
• 1 teaspoon Salt
• 16 slices Salami
• 16 slices Extra Sharp Cheddar Cheese(thinly Sliced)
• 16 sticks Toothpicks

Preparation Instructions

Turn your oven on 350 degrees F.

Slice the top off of a head of garlic and cover with 1 Tablespoon of olive oil. Wrap in foil and bake for 35 minutes.

Meanwhile… rinse 4 boneless, skinless chicken breasts and pat dry with a paper towel. Carefully use a sharp knife and slice each breast through the middle the long way. So essentially you are making 2 thinner breasts. Set back in fridge.

When garlic is done keep oven on 350 degrees and remove the garlic from the oven. Unwrap garlic and squeeze out all of the roasted cloves from the head into a bowl. Add your tomato paste to the garlic and smash it together. Add 3 Tablespoons of Italian seasoning or Oregano and 2 Tablespoons crushed red pepper – or to your spicy desirability. (I usually add a little more heat). Add 1 teaspoon of salt. Mix your sauce all together.

Set up your rolling station with your chciken breasts, salami, thinly sliced cheese and toothpicks. Take 1 breast and add a dollop of tomato paste mixture (enough to cover surface area). Use spoon to cover the entire top surface. Then lay 2 slices of salami across the top, and place 2 slices of cheese toward the center of the breast. Start with the wider end of the breast and roll it to its tail. Stab 2 toothpicks right through the top of the roll through the bottom to secure.

Place your rolls in a 13×9″ pan. Repeat with remaining chicken breasts.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

• 1 cut-up frying chicken
• 1 cup long grain white rice
• 1 envelope onion soup mix
• 1 can cream of chicken soup
• 1 1/2 cans water
• 4 ounces can sliced mushrooms
• 1 teaspoon salt
• 1/2 teaspoon pepper

Preparation:

Combine everything except chicken, mixing well; put into casserole. Arrange chicken on top. Bake at 350° for 1 hour, covered, then uncover and bake 30 minutes more, stirring once. Variation: Use 3 cups water and brown the chicken first. Also, you can bake covered at 325 for 1 1/2 hours.

Ingredients

• 4 to 6 slices bacon
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 clove garlic
• 4 boneless chicken breast halves
• 4 tablespoons all-purpose flour
• salt and pepper
• chili powder
• 4 tablespoons thick barbecue sauce
• 4 to 6 slices pepper jack cheese
• chopped fresh cilantro, for garnish, optional

Preparation

Grease a baking dish and set aside. Heat the oven to 375°.  Fry or bake* the bacon until almost crisp. Remove to paper towels to drain. Cook the bacon the day before and refrigerate for even quicker prep time.

Wash the chicken and pat dry. Put a chicken breast half between sheets of plastic wrap and pound to a uniform thickness of about 1/4 to 1/2 inch. Repeat with the remaining chicken breast halves.  Dredge in the flour to coat thoroughly.

In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic half, stirring around in the butter mixture. Remove the garlic and discard after about 30 seconds.

Add the chicken to the skillet and cook for about 5 minutes on each side, until browned cooked through. It should register 165° on an instant read thermometer.

Arrange the chicken breasts in the baking dish. Spread about 1 tablespoon of thick barbecue sauce over each chicken breast half. Top with a slice or two of bacon. Cut bacon slices in half to cover the chicken. Top the bacon with a slice of pepper jack cheese.

Bake the chicken for about 5 to 6 minutes, until cheese is melted.

Sprinkle with cilantro just before serving, if desired.

*Baked Bacon: Line a large baking sheet or roasting pan with foil. Place a cooling or broiling rack in the pan. Arrange bacon slices on the rack. Bake at 375° for about 15 to 20 minutes, or until the bacon is as crisp as you like.

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves $
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon canola oil $
• 2 tablespoons dry white wine $
• 1 cup fat-free, less-sodium chicken broth
• 4 thyme sprigs
• 1/4 cup (2 ounces) soft (log-style) goat cheese
• 1 teaspoon fresh thyme leaves

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until mixture is reduced to 1 tablespoon (about 1 minute). Add broth and thyme sprigs; cook until mixture is reduced to 1/2 cup (about 5 minutes). Remove from heat; discard thyme sprigs.

Add cheese to pan; stir with a whisk until smooth. Serve sauce over chicken; sprinkle with thyme leaves.

Wine note: While a wine lover might ask which wine goes best with chicken, in this dish, it’s the goat cheese sauce, more than the chicken breasts, that deserves most of your pairing attention. Goat cheese is an ideal partner for sauvignon blanc. Both goat cheese and the sauvignon blanc have clean, fresh, tangy, earthy flavors, so the food and wine mirror each other. A sauvignon blanc I love for the flavor: Tin Roof Sauvignon Blanc from the North Coast of California–about $9. -Karen MacNeil