Company's coming!

[Georgie]

Dinner was great! Everybody loved the Il Fae Prosecco and I had a NZ SB that was just perfect with the meal. I can't recall which one it was, (I'm at school) but it had a woman's name on the label.The recipe for the chicken is from the Weight Watchers cookbook, "Simply Delicious." Sides were fresh steamed asparagus, roasted grape tomatoes and orzo.

Goat Cheese and Herb-Stuffed Chicken Breasts
Serves 4.
Preheat oven to 425 F.
2 oz. goat cheese
2 oil-packed sun-dried tomatoes, rinsed off, patted dry and chopped
1 scallion, chopped
1 T chopped fresh basil
2 tsp. chopped fresh thyme
1/4 C. plain dry bread crumbs
4 (1/4-pound) skinless boneless chicken breasts
4 tsp. reduced-calorie mayo

Combine cheese, tomatoes, scallion, basil, and thyme in a bowl, mashing with a fork, until blended.

Cut a pocket into the side of each chicken breast about 2 1/2-inches long. Place one-quarter of the goat cheese mixture inside each slit. Lightly press the pocket closed with a fork. Brush the top side of each breast with the mayonnaise. Dip the chicken, one piece at a time, coated-side down into the bread crumbs. Transfer coated-side up to the baking pan.

Spray the tops of the chicken lightly with nonstick spray. Bake until the chicken is cooked through and the crust is golden, about 25 minutes.