I chose this chicken because I thought it would be nice with the polenta I’ve been craving for weeks now. These aren’t necessarily something to make on a weeknight, but they can be made up to three hours ahead. Larry really liked the chicken breasts, but thought the polenta was nothing special (I loved it, I’ve made it a bunch of times before).
My Home Chef class this week was on composed salads and legumes. The salad we had tonight was similar to one we made in class. Our Planet Organics delivery this week included some wonderful baby fennel, so I added that to the mixed greens, along with shallots, cherry tomatoes and chopped shallots. I made a vinaigrette using meyer lemon and orange juices.

• Chicken Breasts Stuffed with Spinach & Goat Cheese (Fine Cooking #69, January 2005, p. 62)
• Polenta with Goat Cheese & Fresh Sage (Fine Cooking #29, November 1998, p. 61)
• Mixed Greens with Shaved Baby Fennel, Shallots, Cherry Tomatoes, Toasted Pecans and Citrus Vinaigrette

Wine: Sapphire Hill 2001 Tom Feeney Ranch Old Vines Zin (Russian River Valley, California). Yum!