Munchie Mondays - Stuffed Chicken breasts

This is one of my fave recipes because it is so easy, versatile and looks like you slaved all day :)

The first is the original recipe and then some tweaks I've added to change it up follow:

4 boneless skinless chicken breasts
1/4 cup italian seasoned bread crumbs
1 tsp dried oregano
1 tsp black pepper
1 tsp dried basil
1 package feta cheese crumbles with tomato and basil (or your fave feta or goat cheese)
1/4 cup olive oil or melted butter

Preheat oven to 350F.
Mix breadcrumbs with oregano, pepper and basil on a lipped plate or pie plate
Between two slices of wax paper (or in a gallon ziploc bag) pound chicken breasts to an even 1/4 inch thick, then press one side of the chicken into the bread crumb mixture.
Place 1/4 package of feta cheese into center of the non-coated side of the chicken breast and fold over to create a seal.
Put the chicken breasts in a baking pan (9 inch square or larger)
Drizzle olive oil or butter over chicken and bake for 30-35 minutes.

Alternate fillings

Buffalo mozzarella and proscuitto
Asparagus and swiss
Broccoli and cheddar
Apples and cheddar (omit oregano from bread crumb mixture)
Herbed or peppered goat cheese

I've also made this as a one dish meal in a 13x9 pan and roasted baby carrots, cherry tomatoes and parisienne potatoes with it by increasing the olive oil and tossing the veggies with some additional herbs.

Another great recipe from WWRecipes

I told you all about the great recipes and things that I get delivered in my email every day by Chef Joe... his website that compliments the e-zine is chock full of great stuff too and I highly recommend setting aside a few minutes to take a tour today if you haven't before http://www.wwrecipes.com 

This is one of the recipes featured in the plus edition and also on his website....

and will give you another use for all those canned tomatoes you've bought at publix over the last few weeks...

Potato, Onion and Tomato Gratin

1 tsp (5 ml) olive oil
1 lb (450 g) potatoes, peeled if desired, and thinly sliced
1 medium onion, thinly sliced
1/2 tsp (2.5 ml) dried thyme leaves
Salt and freshly ground black pepper to taste
Grating of fresh nutmeg
1 15-oz (425 g) can tomatoes, drained and coarsely chopped
1/2 cup (125 ml) dry white wine, or chicken or vegetable stock
1/2 cup (125 ml) goat cheese, crumbled, or cheese of your
choice
1 Tbs (15 ml) grated Parmesan cheese

Coat a 10 inch (25 cm) gratin or baking dish with the olive oil.
Layer half the potatoes in the dish, followed by half the onions.
Season with the thyme, nutmeg, salt, and pepper, then cover
with half the tomatoes. Repeat. Add the wine or stock to the
dish, and sprinkle the top with the goat cheese and Parmesan.
Bake uncovered at 400F (200C) for about 45 minutes, or until
the potatoes are tender and all of the liquid is absorbed.
Serves 4.

You should also check out the archives and go back tomorrow and Friday for more fab recipes using canned tomatoes -