Garlic Potatoes

      King Solomon once said "There is nothing new under the sun." and sometimes you just don't need to re- invent the wheel. Sometimes (like I did just now) you find someone who has already done the work and has what you need. In this case I found a great recipe for Garlic Potatoes at Food.com.

Picture from Food.com

Chicken Breast stuffed with Artichoke and Sun Dried Tomatoes

Not much to say, I forgot to get this weeks post up on time...sorry. It is the silly season though...yes it is an excuse... but here it is.

Chicken Breast stuffed with Artichoke and Sun Dried Tomatos

Ingredients

• 3 tablespoons olive oil, divided
• 1/2 cup chopped red onion
• 3/4 cup chopped marinated artichoke hearts
• 1/2 cup chopped marinated sun-dried tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon fresh cracked black pepper
• 2 tablespoons minced garlic
• 1/2 cup white wine, divided
• 3 tablespoons butter, divided
• 1/4 cup grated Parmesan
• 1/2 tablespoon finely chopped Italian parsley leaves
• 4 boneless, skinless chicken breasts

Directions

In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, de-glaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.

Remove from the heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.