It’s late February and I’m already longing for summer food. That can’t be good considering I’m sitting her watching the snow fall in huge, fluffy, flakes out of the sky. I suppose the snow and frigid temperatures they are forecasting means that we’ll be waiting quite some time for even spring-like weather. I’ve been craving tomatoes lately and found some today that actually smell like tomatoes are supposed to smell. Since I’ve been longing for summer food I thought I would make a simple tomato and onion salad with the garlic olive oil and balsamic vinegar that my husband bought me for Valentine’s Day. That combined with baked chicken breasts stuffed with sheep’s milk cheese, herbs, and sun-dried tomatoes is the perfect pseudo summer meal.
Tomato & Onion Salad
3 Medium Vine Ripened Tomatoes, sliced
1/4 Red Onion, sliced thinly
1 Tbsp. Fresh Basil, sliced thinly (chiffonade)
Drizzle of Olive
Drizzle of Balsamic Vinegar
Plate sliced tomatoes and onions, sprinkle with basil. Drizzle with olive oil and balsamic vinegar. Refrigerate.
Stuffed Chicken Breasts
Pre-Heat Oven to 350 degrees.
4 Boneless, Skinless Chicken Breasts
1 Block of Sheep’s Milk Cheese
4 Sun-Dried Tomato Halves, chopped
2 Tbsp. Red Onion, chopped finely
1 Tbsp. Fresh Oregano, chopped
1 Tbsp. Fresh Basil, chopped
2 tsp. Garlic, chopped
1/2 tsp. Dried Thyme
Sea Salt & Pepper
Rinse and dry chicken breasts. Place between two pieces of parchment or plastic wrap and flatten to about 1/2 inch. Set aside.
Place cheese, tomatoes, onion, garlic, oregano, and basil in a medium bowl. Drizzle with olive oil and sprinkle with about 3 or 4 grinds of pepper.
Stir together thoroughly and spread on one end of the chicken breasts.
Fold the plain end up and over the filling, tucking in the filling as you go. Place in a prepared dish. Drizzle with olive oil and sprinkle with sea salt, pepper, and the dried thyme.
Bake for 40 minutes. Remove from oven cover with tin foil and allow to rest for about 8-10 minutes before serving.