STUFFED CHICKEN BREASTS

Well the rain has not hit us as yet, but it is predicted for Sunday and for at least four days next week.  A lot of the time, we don't get all the rain here in Mission Viejo.  But we need it so it will be a good time to clean closets, re-arrange dressers, cupboards and clean out garages.  Do some cooking and baking.  Now that part I can go with for sure. Speaking of cooking and baking, I have a recipe for you today that is quick and easy and will put a little different spin on your everyday chicken.  You could get this ready the night before and cook it the next night.

STUFFED CHICKEN BREASTS

2 whole plump Chicken Breasts skin on and cut in half
3/4 cup Ricotta Cheese
2 tblsp dried Cranberries (soak in warm water for 10 mins to plump up) drained
3 tblsp crumbled Gorgonzola Cheese
2 tblsp chopped Basil
1/4 cup coarsly chopped Walnuts

Mix all ingredients together, divide into fourths and stuff under the skin of the Chicken Breasts.  In a large skillet, put about 4 tablespoons of Olive Oil.  When hot put the breasts skin side down and saute until nice and browned.  Turn and brown on the other side.  Remove from the pan and set aside.  Add 1/2 cup of White Wine and 2 tblsp of butter to the pan, stir just to mix, add the Chicken back into the pan and cover.  Cook over low heat until the Chicken has no pink left about 35 to 45 minutes.

While the Chicken cooks, make a salad of Arugula.  Take 2 bunches of Arugula, make a dressing of lemon juice, olive oil and salt and pepper.  Place even amounts on four plates.  When Chicken is done cooking, let rest for about 5 minutes.  Place on cutting board and slice into 1/2" slices.  Place on top of the Arugula Salad.  Fit for a King or a Queen!  Mangia!

Thanks for stopping in today
Ciao
Grayce