Tweaks You HAVE To Make Because ... Well, Goat Cheese Smells like Goat.

Happy Full Blue Moon (in simultaneous Mercury and Jupiter Retrograde)!

Letting this dual retrograde kick my tail, miscommunications and chaos galore. What better time than to try a new recipe, a process I've never done, and go rogue on it because I can't stand goat cheese.

I'm obviously a maso)hist, glutton for punishment, looking for another reason to say I suck at something.

So, let's get down to business.

The Healthy Fats, Low Cholesterol Cookbook presents us the following:

Chicken Breasts Stuffed with Ricotta and Goat Cheese

Part I: Stuffing

7oz fat-free ricotta cheese

2oz soft goat cheese

2 tsps. dried parsley

1 tbsp. green onion tops

(I am using feta cheese, no parsley, and a palm of onion powder)

Part II: Sauce

(NOTE: you could probably just use spaghetti sauce, but these recipes are notorious for cooking from scratch ... if you want to learn, do it their way)

1 8oz can tomato sauce

2 tsps. dried Italian seasoning

1/2 tsp dried oregano 

(NOTE: I used 3 tsps. Italian seasoning, since it has the oregano in it)

1 medium garlic clove chopped (I used a tbsp. of minced garlic from the jar)

1/4 tsp salt 

1/8 tsp pepper

(NOTE: I generally don't use salt and pepper, it's boring.  Just sprinkle some Mrs. Dash or the Pink Himalayan Salt blend to taste)

Main Part: Chicken

4 boneless, skinless chicken breast halves, flattened to 1/4 inch thickness (you're supposed to do this because the instructions say to roll these up like jelly roll pastries -- whatever.  I have two chicken breasts in the oven, opened up with stuffing in the middle of each, covered with the sauce).

Spray a glass dish with cooking spray.  Stuffing in the middle (however you chose to do it), covered in sauce, covered with foil. 40 to 45 minutes, until no longer pink (obviously).

Carbs 5g
Fat: 5g (2.5 bad fat)
Protein 34g

RKW