4-5 large chicken breasts boneless and skinless
1/4 cup Capers
3/4 cup goat cheese
1/2 cup of white wine (I used Sutter Home Pinot Grigio)
2 tablespoons of chimichurri
2 tablespoons of flour
Preheat oven to 400 degrees
Pat chicken dry with a paper towel and carefully cut a pocket into the chicken breast. Salt and pepper.
In a small bowl, blend goat cheese and chimichurri with a fork. Stuff the chicken with the mixture and close it back up.
Dip the chicken in egg and flour then brown
In another bowl, mix the juice of two lemons, the wine and the capers.
Place the chicken breasts into the pan. Throw in the tomatoes and pour the sauce over the chicken.
Cook at 400 degrees for 50 minutes
Serve with Brown Rice and Peas
Magilla rating: 10
Mom rating: 10