I'm a fan of goals.

So my main kitchen goal, really, is that every meal will be a home run. If I had my way, everything that I served to the hubby would be met with excited eyes and a happy tummy...though I guess if that actually happened, it would be a lot less to strive for. And that's no fun.

So. Tonight I made a variation of my stuffed chicken. I thought it was fabulous, the hubby not so much...but I made his without the sun-dried tomato, so I'm honestly not all that surprised. That's what he gets for being fussy. (I'm so kidding...it's the only thing he won't eat.)

The combo of ingredients came to me last night during a newly returned bout of insomnia...it's quite easily the best outcome from my staring at my ceiling at 4am. And if I have a thought about a food that far in advance...it's happening. Went well with wild rice and broccoli...pour a little of the prosciutto sauce on the broc.

I wish I had a dessert that went as well...I'm trying to avoid the ice cream, and the only other thing that sounded good was Frosted Mini Wheats (I like them-and all cereal, really-dry). but because "babe, it has wheat in the name," I was only allowed to have one. But he offered to pick me the perfect one, which I present to you now. It was marvelous. Enjoy it while I make friends with a handful of chocolate chex.

Only-good-with-tomatoes stuffed chicken
4 chicken breast steaks
olive oil
7 cloves garlic, minced (divided)
2 oz chopped prosciutto
small handful sun dried tomatoes(not in oil, get the ones in bags in the produce section)
1.5oz goat cheese
handful basil, sliced
salt and pepper
1/2 cup white wine

In small bowl, mix cheese, 4 cloves garlic, basil, and a pinch each salt and pepper.

Slice lengthwise about halfway through each chicken breast, and then if it's thick enough, slice horizontally into each side of the slit, making pockets. (If that makes sense). Stuff tomatoes into each side pocket, and then fill the main slit with the cheese mixture. (This is the weirdest description I've given yet, I think.)

Heat splash of olive oil on large skillet over medium high. Saute garlic and prosciutto about 2 minutes. Add chicken, slit side up, and brown about a minute. Add wine, shake pan a bit to spread throughout evenly. Bring to boil, cover, and turn to medium low. Cook about 12 minutes or until cooked through.
Serves four (aim for 6oz breasts). About 335 cals, 10g fat, 2g fiber, 14g carbs, 49g protein.