Chicken Stuffed with Sundried Tomatoes, Pine Nuts, Goat Cheese, and Basil

This is a delicious recipe that I got from Cooking Light Magazine when I commuted on the train from Baltimore to DC in 2003. I actually remember finding the recipe and making plans to cook it while I was on that train.

This is another meal that the kids aren't warming to so they enjoyed simple grilled chicken with the orzo tonight.

Chicken Stuffed with Sun dried tomatoes, goat cheese, and pine nuts
Serves 6
Ingredients
1T olive oil
1.5 C sun dried tomatoes (not in oil) – sliced
1/4 C toasted pine nuts
6T goat cheese
1 T Freshly chopped fresh basil
1 ENORMOUS boneless skinless chicken breasts sliced down the center. Seriously, check out this giant chicken breast!

Instructions
Soak the sun dried tomatoes in hot water until soft. In a skillet, toast the pine nuts.
Once toasted, remove from heat and add the drained tomatoes, goat cheese and basil.
Honestly, you could stop here, grab a cracker, and eat this while washing it down with a glass of red. I wouldn't be angry but your family may. Go ahead with the recipe for tonight by consider spreading this stuffing on some toasted bread for your next appetizer party.

Slice the chicken from the thick end to the thin end and stuff with a spoonful of the tomato mixture.
Press to secure the stuffing in the chicken. If necessary, use toothpicks to secure.

Place chickens in a greased skillet over medium heat covered. The chicken will release a lot of juice and when they are almost done, open the lid and allow some of the liquid to cook out. They are done in about 20 minutes depending on the thickness of the breasts.



Orzo with Pine Nuts, Basil, and Parmesan Cheese

Serves 6
Ingredients
1T Olive Oil
2C Orzo pasta
1/4 C toasted Pine Nuts
1/4 C freshly grated Parmesan Cheese
3C Chicken Broth (or water)
4 Basil leaves
Salt to taste

Instructions
In a large skillet, heat olive oil and pour in about 2 cups of Orzo. Saute until the orzo just starts to turn golden.
Add the pine nuts and gradually add the liquid, stirring until it is absorbed by the orzo. Continue to stir and add the broth until the pasta is al dente.
Incorporate the cheese and top with the shredded basil. Season with Salt to taste. Note: You may need more or less liquid for the pasta to cook completely depending on the brand you buy.