Just Stuff It
Before I get to my featured recipe, two things:
1) A public service announcement. If you bake homemade pita, make sure you put it in the refrigerator. Otherwise it will grow mold and all of your hard work (and burned hands) will be for naught.
2) A recommendation. If you have $400 to burn on dinner for two, go to L'Espalier for their seasonal degustation with the grand vintner's tasting. It is three hours of pure magical delight. You will not be disappointed.
Okay, so this week I made yet another delicious South Beach friendly meal. I'm not really into chicken these days, I don't know why, I just haven't really had a taste for it. But this was pretty good and I didn't mind eating it for dinner two nights in a row, with just a side of salted sliced tomatoes. (When you live alone you have the ability to live off your own leftovers.) That's possibly because I've been obsessed with goat cheese recently and have been using it in everything. I used to think I hated goat cheese, but sometime this summer I had an epiphany and realized that it is actually a little piece of cheesy heaven. So don't be surprised if you see more goat cheese pop up in my recipes in the future.
Goat Cheese-Stuffed Chicken
- 1/4 c. walnut halves
- 1/4 c. fresh goat cheese
- 1/2 tsp. lemon zest
- 1 garlic clove, minced
- four 6-ounce boneless/skinless chicken breasts
- 1 Tbsp. extra-virgin olive oil
- 3 Tbsp. freshly squeezed lemon juice
- 1/4 c. low-sodium chicken broth
- 2 Tbsp. walnut oil
- 1/4 c. chopped flat-leaf parsley
This is my entry for Weekend Herb Blogging #102, hosted this week by Ulrike from Kuchenlatein. WHB is a weekly food blogging event where bloggers post recipes using their favorite herbs, plants, veggies, and flowers. In my goat cheese stuffed chicken, the flat-leaf parsley in the reduction adds a nice herby flavor to the dish that would otherwise be dominated by the rich tastes of the goat cheese and walnuts. Flat-leaf parsley is one of two kinds of parsley (along with curly), and is thought to have the stronger flavor of the two. Flat-leaf parsley is also better adapted to cooking because it can better withstand high heat.