Good, but timely

4 boneless chicken breast halves
4 ounces soft cheese such as fresh goat's cheese, or ricotta
1/4 cup chopped herbs (one of a kind or a mix) such as chives, parsley, tarragon, dill, mint or basil
Salt and freshly ground black pepper
2 tablespoons olive oil

** try without toothpicks

With a slender knife cut a 3-inch pocket along length of thickest side of chicken (or have a butcher do this for you). In a mixing bowl combine the cheese with chopped herbs of your choice and season to taste with salt and pepper. Stuff a quarter of this mixture into each pocket and secure pocket with toothpicks. Season the outside with salt and pepper.** Heat the olive oil in a non-stick pan and saute the chicken, skin side down for 5 to 6 minutes over moderate heat. Turn over and cook for 5 minutes longer or until chicken is cooked through. Remove toothpicks and serve over the salad.

Variation: instead of the cheese and herbs, stuff each chicken breast with about 2 to 4 tablespoons of another mixture which might include one or several ingredients such as slivered roasted peppers, pitted good black olives, sun-dried tomatoes, capers, anchovies, hot chilis, or other cheeses such as Mozzarella or Fontina.

Yield: 4 servings
Difficulty: Easy

** flour (season & ½ semolina), egg (& milk), flour – then fry, top with mozzarella then bake at 350 degrees for 8 minutes – top with Bruschetta.