What the Hills ate on Thurdsay (3-20-08)

Menu:

Cheese-Stuffed Chicken Breast with Brown and Wild Rice, Asparagus, and Whole Wheat Rolls with Flax Seed

Cheese-Stuffed Chicken Breast
4 medium chicken breast halves
3/4 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1/4 cup chopped peanuts
2 slices bacon, crisp-cooked, drained, and crumbled
Salt and fresh ground pepper
Paprika
Bottled ranch salad dressing (optional)

Preheat oven to 350 degrees. Using a sharp knife make a pocket in each breast OR if breast is too thin fold in half. In a bowl combine mozzarella cheese, feta cheese, peanuts, and bacon. Spoon filling into pockets (or folded breasts). Arrange in a 3-quart rectangular baking dish. Lightly sprinkle with salt, pepper, and paprika. Bake uncovered for 50-55 minutes. Drizzle salad dressing over chicken before serving (a small amount adds plenty of flavor).

Whole Wheat Rolls with Flax Seed
1 cup warm water
1 T. yeast
1 tsp. sugar
1 tsp. salt
1 T. Oil
1/8-1/4 cup ground flax seed (I use a coffee grinder)

Mix ingredients together and let rise for 20-25 minutes. Bake at 450 degress for 12-15 minutes (a pizza stone creates to best baking results).

Rating: Scott said that if the asparagus hadn't been overcooked then the meal would have been given an 8 (10 being best). I gave it a 7. The chicken, although very tasty, was also very rich. I couldn't finish my portion.