These chicken breasts use the same technique as the ones I make that are stuffed with spinach and goat cheese. So far, I like the spinach and goat cheese version the best. These were good, but probably not something I’d make again.

• Chicken Breasts Stuffed with Chiles & Jack Cheese (Fine Cooking #69, January 2005, p. 62)
• Roasted Cauliflower
• Black Beans