While I’ve yet to do much “officially” with my newly married self, I have used our marriage certificate for one thing: a gym membership! Ha! It felt incredibly silly, yet I was very proud to present it when asked, to prove my husband is a “student” here. Cheap membership to the very nice fitness center? Don’t mind if I do! I don’t plan on using it all that much, but there is a pool, it give me another option for running when other factors impede (darkness, heat, weather, etc.).
Yesterday I went to check out the advanced yoga class, which meets twice each week. I think I’ll become a regular! I used to be really wary of yoga classes at universities (the few I’ve taken before were mediocre), but the teacher is actually incredibly talented, knows what she’s doing, and I think will make the class wonderfully challenging and educational. I think I’ll be a regular!
I think this chicken will be a regular too, for our dinners around here! Stuffed chicken is one of those food things that used to intimidate me. I used to think “OMG how fancy! It must be hard.” WRONG. So easy. So so so easy. And yet, looks fancy! People will be impressed!
But really, they’ll be impressed when they take a bite. Winner winner, chicken dinner! This stuff is DELICIOUS — if you like brie (which you must) and basil (duh). Basically, take a few chicken breasts, cut them in half, roll brie and a pesto-ish mix, roll the ENTIRE thing in Italian-herb bread crumbs, then bake. The cover in pasta sauce, and enjoy! I thought about adding some more brie on top and broiling it at the end… but didn’t. Feel free to add that step yourselves!
- 1/2 cup packed basil leaves
- 1 cup packed kale leaves, stems removed
- 2 Tbsp Italian herbs mix
- 1/2 cup bread crumbs
- olive oil
- 6 1/4″x3″ slices of brie
- 3 chicken breasts
- salt + pepper
- 1 cup marinara sauce
- Preheat the oven to 425 F.
- Finely chop, either by hand or by pulsing a food processor, the basil and kale leaves together. Set aside.
- In a shallow bowl, combine the Italian herbs with the bread crumbs, and as much pepper as you want (optional). Set aside.
- Prepare a loaf tin by covering the bottom in olive oil.
- Slice each chicken breast in half horizontally, so you have six thinly pieces of breast. You can gently hammer with your palm to flatten out each piece, if needed.
- Lightly salt the inside of each piece of chicken before placing one slice of brie in the center of each piece (spanning across the short way of the breast), topping with about 2 Tbsp of the basil/kale mixture, and then rolling up the chicken to enclose the filling.
- Keeping the chicken rolled tightly, roll the entire thing in the bread crumb mixture, then place seam-side down in the prepared loaf tin.
- Repeat until all of the chicken has been used.
- Bake for 25 minutes, or until the chicken is done, then pour the marinara over top and bake for another 5 minutes.
- Garnish with basil!