Chicken Breasts Stuffed with Spinach & Goat Cheese
Mally and Jay joined us for Sunday dinner tonight. I chose a pretty standard menu with things that I've made several times in the past - we love these chicken breasts. The parsnips were something new but nothing special, a little bland, in fact. We loved the tart but I didn't see the point of the pistachio brittle and won't make it next time - although it was delicious on its own.
- 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)
- Spinach & Basil Salad with Tomatoes, Candied Walnuts & Warm Bacon Dressing (Fine Cooking #70, March 2005, p. 55)
- Roasted Parsnips with Cinnamon & Coriander (Fine Cooking #84, March 2007, p. 18)
- Bittersweet Chocolate Tart with Salted Caramelized Pistachios (Fine Cooking #96, October 2008, p. 90)
Wine: Kosta Browne 2005 Gary's Vineyard Pinot Noir (Santa Lucia Highlands, California). This is a great wine. Exactly how I like my Pinot.
I remember when you introduced me to trout rillettes! I made them for a party last weekend. So good.
And so simple. I almost always have the ingredients on-hand.