I made this dinner recipe for Joe when he was in town, and remembered what a lovely dish it is. If you are a fan of the "boneless skinless chicken breast," but tire of using it frequently, try this dish. It is just a simple, delicious meal that will impress. I got it from Rachael Ray, but added the Rosemary. You can really make it for any amount of people, just count 1 chicken breast per person (add a couple extra if you're feeding Joe).
Chicken Stuffed with Cheddar and Chutney
4 boneless skinless chicken breasts
Slices of a good sharp white cheddar cheese.
Jar o' Chutney (apples/cranberry mixes work well)
1 T chopped fresh or dry Rosemary
Heat oven to 350.
Dry off the chicken and season both sides with S&P, and sprinkle with Rosemary. Spoon the chutney out into a separate small bowl, so you don't contaminate your whole jar. Butterfly the breast starting at the thick side and open it like a book. Place about 2 small slices of cheddar and a small spoonful of chutney inside, then close. Heat 2 turns of EVOO in a large non-stick skillet.
One the oil is hot, sear chicken breasts in the skillet 3-4 minutes each side, until golden brown. Use 2 utensils to gently flip. Don't worry if the insides leak out a little bit, it's yummy.
Transfer the chicken to a baking sheet and finish cooking them through in the oven for 6 minutes or so longer.
I like to serve with a side of mashed potatoes and steamed asparagus. Why not make this for your sweety for Valentine's Day?