Herb & Vegetable Stuffed Chicken Breasts

Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.
~Elizabeth Berry

Spring produce! YUMMY! The spinach for this recipe comes from my garden, and the herbs from my spice garden. The asparagus is local, but not grown by me.


Herb & Vegetable Stuffed Chicken Breasts
Ingredients:
Boneless skinless chicken breasts (1/serving)
Olive Oil
Fresh basil
Fresh thyme
Salt and pepper
Thin sliced swiss cheese (1 1/2 slice/breast)
Several leaves fresh spinach
1 large tomato, sliced thin
Preparation:
Preheat oven to 375
Slice chicken breasts almost in half and pat dry
Splash inside with olive oil
Salt and pepper to taste
Put spinach leaves, swiss cheese, fresh herbs (to taste), and tomato slices into each breast and close back up
Salt and pepper again if desired
Cook uncovered in oven safe dish for 45 minutes

Gourmet Red Potatoes with Herbs
Ingredients:
Gourmet (or Baby) red potatoes (3/serving)
1/4 cup butter
Parsley
Sage
Thyme
Salt and pepper
Preparation:
Cut potatoes in half
Boil for about 15 minutes
Drain
Add butter and fresh herbs and stir
Salt and pepper to taste


Served with blanched asparagus and a salad of fresh spinach and green leaf lettuce with tomato slices.