Chicken Breasts Stuffed with Spinach & Goat Cheese

Jay, Edith and Ron joined us for Sunday dinner this week. We had a party to go to in the afternoon, so I made the pie and prepped everything in the morning. The menu was made up of things I make quite a bit, because I knew I'd be pressed for time.

The pie is really good. The filling isn't as firm as I'd like, but the crust is a buttery shortbread and really tasty, and the raspberries, blueberries and strawberries in the filling are delicious and very summery. It was also really simple to make - the filling was done in about 15 minutes.

Today also marks the four-year anniversary of Pork Cracklins, and incidentally, the 500th entry as well. That's a lot of cooking. And eating.

• Smoked Trout Rillettes (Fine Cooking #42, January 2001, p. 44)
• Chicken Breasts Stuffed with Spinach & Goat Cheese (Fine Cooking #69, January 2005, p. 62)
• Potatoes Fondantes (Fine Cooking #64, May 2004, p. 59)
• Fennel & Red Onion with Arugula (Fine Cooking #62, January 2004, p. 48)
• Bumbleberry Pie (Fine Cooking #79, July 2006, p. 70)

Wine:
- Heritage Vineyard 2004 Zinfandel (Oakville, California). This is the wine that's sold at the annual ZAP festival. It's made by a different winemaker every year. The 2004 was made by Kent Rosenblum, and is really nice right now.
- Biale 2004 Aldo's Vineyard Zinfandel (Napa Valley, California). Big and hot. We decanted and it opened up a little, but it was still kind of tight.