10.23.2007

I Need A Meat Mallet

Yeppers, it's that time of the week and I've decided to make stuffed chicken. Last night potato soup didn't go over so well (Ick, it was bland and just not good overall, next time, no broccoli, more salt and good Velveeta cheese). So I'm going to Target tonight to pick up a meat mallet to pound my stress away on the poor chicken that we'll be eating tonight.

Tomorrow it will be chicken pot pie. I don't think I'll be able to pound anything with those ingredients though. Oh well, save for tonight!

Here's the recipe that I'm going to stick to. It's from myrecipes.com (my current favorite website):

Chicken Stuffed with Goat Cheese & Garlic

4 ounces goat cheese, softened
3 tablespoons thinly sliced fresh basil, divided
1 tablespoon minced garlic
4 (6-ounce) skinless, boneless chicken breast halves
1 (25.5-ounce) jar fat-free Italian herb pasta sauce
3 whole garlic cloves
3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)

Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.

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