WHATS FOR DINNER TONIGHT?: CHICKEN STUFFED WITH BRIE & BASIL, ROASTED CAULIFLOWER AND QUINOA

So I know tonight's dish sounds a different. Many of you might think stuffing a chicken breast is difficult but really once you've done it once you'll see that it's easier then you thought. We also have quinoa on our plate tonight sounds exotic but it is really pretty easy to find. I usually find it in the natural foods section. It is actually not a grain it is a seed and takes on any of the flavor of what it's cooked it. It's got lots of protein and is a great alternative to rice. I know there isn't a lot of color to this dish tonight but the flavor all but makes up for it.

Roasted Cauliflower (serves 2):

1 bag frozen cauliflower or a half a head of fresh cauliflower

1 tablespoon olive oil

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

salt and pepper to taste

Preheat your oven to 400 degrees. If you use the frozen cauliflower just place it on your pan. If you are using fresh cut the head in half and cut out core. Chunk into florets and place on pan. Drizzle the olive oil over the cauliflower and sprinkle the onion, garlic, salt and pepper on it as well. Place in the oven for about 20 minutes or until you see the cauliflower starting to brown along the edges.

BEFORE

AFTER

Chicken Breast Stuffed With Brie and Basil (Serves 2):

2 chicken breasts

2 oz of brie cheese

2 basil leaves

Wildtree Ranchers Steak Rub (you can use a mix of garlic, salt and pepper) to taste

Pan Spray

Preheat your oven to 400 degrees. Spray your pan down with the pan spray and set aside. Remove rind from brie and cut into two pieces, set aside. Place 1 large basil leaf on top of each piece of brie. Now it's time to make a pocket into your chicken. Place the chicken on one side. (if you have trouble with large knives use a small one for this task) Place the point of the knife at the top middle of the side of the chicken breast continue cutting down the breast for about 3 inches trying not to puncture through the front or back of the breast. Place brie and basil in the breast pocket fold over the top and place 2 toothpicks into the side to keep the brie and basil inside the chicken. Place the chicken on the pan and put in the oven for about 20 minutes or until the inside reaches 165 degrees (if you have a meat thermometer) if you don't have a thermometer the the chicken should feel firm to the touch. Remove toothpicks prior to serving.

BRIE

POCKET FOR FILLING

BRIE AND BASIL IN THE POCKET

USE TOOTHPICKS TO CLOSE UP POCKETS

FINISHED PRODUCT

QUINOA (SERVES 3-4):

1 cup quinoa

1 1/4 cup chicken broth

2 tablespoons garlic

2 green onions

salt and pepper to taste

Place chicken stock and garlic in a pot and place on the stove and bring to a boil. Once it comes to a boil add your quinoa and green onions and cook, covered, for 10 minutes or until all the liquid is absorbed. Season with salt and pepper and serve.