I don't know if it's because I have so many memories in this place or just because it's a stunning example of God's creation but I feel a renewed sense of energy every time that I visit. Strange that I can derive such energy from a place so calm and tranquil.
After my trip to paradise this summer, I had some time to kill on my flight back to Atlanta so I went through all of my summer cooking magazines and flagged recipes that I wanted to try at home. One of the recipes that looked really amazing was the Parmesan Stuffed Chicken Breasts. I made it for my family as soon as I got settled in at home from my vacation. It definitely did not disappoint - it was delicious.
4 boneless, skinless chicken breasts
1/4 cup oil
1/2 cup chopped onion
2 teaspoons grated lemon zest
1 Tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons fresh thyme
1 teaspoon fresh rosemary
2 teaspoons Dijon mustard
2 ounces Genoa salami, chopped fine
2 ounces Parmesan cheese, grated
1/2 cup chicken broth
Heat 1 T. oil in skillet and add onion and 1/8 teaspoon salt. Cook until softened and lightly browned. Transfer to a separate bowl.
Combine lemon zest, garlic, thyme, mustard, rosemary and 2 T. oil for sauce. Set aside 2 teaspoons or sauce.
Stir salami, Parmesan, onion, 1 teaspoon pepper and 1/4 teaspoon salt into remaining mustard sauce.
Cut a slit in the middle of each chicken breast and stuff with 3 Tablespoons of filling.
Heat 1 T. oil in skillet and brown chicken breasts on both sides.
Pour chicken broth over chicken, transfer to 350 oven and bake 30 minutes.
The chicken was absolutely amazing. I will be making this dish again soon.
And as for my favorite relaxation spot - until next time.