I haven’t posted a recipe in forever! Just to let you guys know I am still cooking

This recipe is REALLY GOOD!

I recently bought some Just Bare Chicken from Target because they boast:

• No antibiotics, ever. No added hormones
• Cage free.  Vegetable fed
• Traceable to the family farm
• Packaged in a clear plastic tray (that’s recyclable in limited areas)

And it is a reasonable price. Eating quality meat is something that is really important to me. I will eat not meat that is pumped full of hormones and antibiotics, but I am not going to rant. Try it if you can find it near you!

I had some goat cheese that was on it’s last leg, so this recipe was born.

Ingredients

• 4  ounces  goat cheese, softened (I think I would add more next time)
• 3  tablespoons  thinly sliced fresh basil, divided
• 1  tablespoon  minced garlic
• 4  (6-ounce) skinless, boneless chicken breast halves
• 3  whole garlic cloves
• Whole wheat penne
• Parmesan cheese

Preparation

1. Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
3. Heat the tomato sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil and parmesan cheese.

The goat cheese is kind of hard to see, but it’s there. Next time I will probably double the amount