Dinner tonight

Anyone looking for a dinner idea for tonight? I will be making something boring since I will just be returning from the gym with the kiddos in tow. Mike is playing in a golf tournament today that he says will probably last into the evening. He claims it takes so long because of "prizes". Apparently "prizes" is the key word for beer.

Anywho...moving on. Here is a good dinner idea for tonight. I have made it before and it is delicious!

Chicken with Goat Cheese and Basil
by Barefoot Contessa


6 boneless chicken breasts, skin on
8 to 10 ounces garlic-and-herb goat cheese, such as Montrachet
6 large fresh basil leaves
Good olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees.

Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving one side attached. Cut the goat cheese into 1/2-inch- thick slices and place 1 or 2 slices plus a large basil leaf under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won’t dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

this is great served with

Rosemary Polenta
by Barefoot Contessa
serves 6

4 cups chicken stock
1 teaspoon minced garlic
1 cup yellow cornmeal
1/2 cup whipped cream cheese (I used light)
1/3 cup grated Parmesan, plus extra for serving
2 tablespoons good olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Heat the chicken stock in a medium saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly add the cornmeal, whisking constantly to prevent any lumps. Switch to a wooden spoon and simmer over very low heat, stirring almost constantly, for 7-10 minutes until thick. Be sure to scrape the bottom of the pan while stirring. Remove the polenta from heat and stir in the cream cheese, Parmesan, Olive oil, rosemary, salt & pepper. Stir until smooth and serve hot sprinkled with extra Parmesan cheese.

Very, very yummy!! Even Mike and Ana who thought they didn't like polenta were LOVING this.

You can serve this with roasted asparagus. I know we all know how to roast asparagus, but just for a refresher...

Roasted Asparagus

1 bundle of asparagus
EV olive oil
kosher salt
pepper

Wash and trim asparagus. Place on baking sheet and drizzle with olive oil. Sprinkle somewhat generously with salt and pepper. Place in 400 degree oven for 12 minutes. No more, no less for perfect asparagus.



Bon Appetit!