Dinner for a friend

A friend of mine recently had an adorable baby girl.  After signing up on www.takethemameal.com, I decided to bring her and her family stuffed chicken breasts, arugula and couscous.  I grabbed the chicken recipe from one of my favorite cookbooks, The American Test Kitchen Family Cookbook.   It was risky because I never made it before, but thought the flavors sounded great and it was relatively easy to put together.  I also liked it because you can prepare ahead of time.   She said it turned out great.  Still haven't made for my family, but thinking of adding it to the menu this week.

Stuffed Chicken Breasts with goat cheese and sun-dried tomatoes (pg 304/305):

8 oz cream cheese, softened (omitted this) ~ 4 oz goat cheese (used crumbled) ~ 2 tsps minced fresh thyme ~ 1 garlic clove, minced ~ salt/pepper ~ 6 boneless, skinless chicken breasts ~ 3/4 cup mayo (used canola) ~ 2 tbsps Dijon mustard (used Grey Poupon) ~ 2 tsps fresh lemon juice ~ 3 cups (fresh) breadcrumbs (used panko) ~ 1 tbsp unsalted butter, melted (omitted) ~ 1 cup oil-packed sun-dried tomatoes, drained, patted dry, and minced

1. Heat oven to 425 and adjust rack to middle position..  Stir cream cheese (omitted), goat cheese, thyme, garlic, 1/4 tsp salt, 1/4 tsp pepper together until smooth.
2.  Pound chicken to even 1/4 inch thickness.  Pat dry with paper towels, then season with salt and pepper.  Mound 1/4 cup cheese mixture filling at the wider end of the chicken, form the cheese into a log, then roll chicken up (you will have leftover filling).
3.  Arrange chicken rolls, seam-side down, about 1/2 inch apart in a 9x13 inch baking dish coated lightly with vegetable spray.
4.  Mix any remaining cheese filling with mayo, mustard, and lemon juice, then brush mixture over the tops and sides (only did top) of the chicken.  Toss the breadcrumbs with the butter (omitted butter), then press onto the tops and sides of chicken roll.
5.  Bake until  breadcrumbs are golden and the very center of the chicken rolls registers 160 degrees, about 30 minutes. 

Can make ahead.  Follow through step 4, the dish can be wrapped tightly in plastic wrap and refrigerated for up to 8 hours.  Remove wrap and bake as directed in step 5.   You may need to increase the time by 5 to 10 minutes.

Enjoy!

Yoyo