Tuesday Dinner: Sundried tomato stuffed chicken

Tonight, I took a recipe from Cooking Light and made it slightly easier. The original recipe calls for fresh herbs, but I just used dried ones that I had, and it worked just fine.

Sundried tomato stuffed chicken (for 2 people):
Skinless, boneless chicken breast (1, 6 ounce)
Shredded mozzarella cheese (3 Tbsp) - the original recipe calls for feta cheese
Sundried tomato (1/4 cup)
Salt
Pepper
Chicken stock (1 Tbsp)
Dried basil
Dried oregano

1. Preheat oven at 425 degrees.
2. Boil water in a pot and add sundried tomatoes in. Remove from the heat and let stand for 5 minutes. I used already cut, small sundried tomatoes, but if you're using big ones, slice them.
3. Combine sundried tomatoes, basil, oregano, and cheese. Sprinkle in a pinch of pepper and mix well.
4. Using the smooth side of a meat tenderizer, pound the chicken breast to an even thickness. Cut a horizontal slit and make a deep pocket. Salt and pepper both sides and place it on aluminum foil in a casserole. Stuff the chicken with sundried tomato mixture.
5. Drizzle in chicken stock over the chicken. Seal the aluminum foil. Bake for 20 minutes then let it rest for 5 minutes before opening the foil.
6. Take out the chicken and slice it.

The chicken cooked perfectly and it was so tender and juicy.

Wild rice pilaf with wild mushrooms (for 2-3 people)
Wild rice (1 cup)
Shallot (2 large)
Garlic (1 large clove)
Dried wild mushroom
Chicken stock (1-1/2 cup)
Water (1-1/2 cup)
Olive oil (1 Tbsp)
Salt

1. Dice the shallots. Peel and dice the garlic. Wash wild rice well.
2. Heat olive oil in a pot. Turn the heat down to medium and saute shallots and garlic with a pinch of salt until tender.
3. Add wild rice and keep sauteeing until everything is well incorporated.
4. Add chicken stock, water, and a pinch of salt. Throw in few pieces of dried wild mushroom.
5. Bring it to boil then turn the heat down to medium low. Put the lid on and simmer until there is no soup and rice is tender (about 45 minutes).

I found these dried wild mushrooms at a store last weekend and decided to use them. It was a success! They gave a nice flavor to the rice.

I also grilled zucchini and marinaded it with vinegar and olive oil.

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