Chicken with Goat Cheese, Sundried Tomato, and basil

This can be Southbeach friendly (view 30 day challenge)

This has been a hit (5stars) for everyone I've made it for (either that or they're all liars!) I like to make this with my famous green bean recipe.

Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese
(6 servings, recipe created by Kalyn)

Ingredients:
6 boneless, skinless chicken breast
1/2 cup 100% whole wheat pastry flour
3 eggs, beaten well
2/3 cup 100% whole wheat bread crumbs
1/3 cup Parmesan cheese
6 oz. goat cheese (log type, such as Chevre)
6 oz. Sun-dried tomato pesto
1/2 cup fresh basil, finely chopped

Instructions:

Preheat oven to 350 F. Trim all visible fat and tendons from chicken breasts. Put chicken breasts, one at a time, inside a heavy plastic plastic freezer bag and pound with meat mallet or other heavy object until 1/4 inch thick.

Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended. Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces and securing with two toothpicks.

Put flour, beaten egg, and bread crumbs combined with Parmesan cheese into three separate flat dishes. Roll each chicken breast, first in flour, then in egg, then in bread crumb/Parmesan mixture.

Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake at 350 F for about 50-60 minutes, or until chicken is slightly browned and firm, but not hard to the touch. I recommend you start checking it after 40 minutes, and remove from oven as soon as the chicken feels firm and is slightly browned.

Borrowed from Kayln's Kitchen http://www.kalynskitchen.com/2006/09/baked-chicken-stuffed-with-sun-dried.html

2nd Best Chocolate Chip Cookie Recipe

For those of you who know me and my sisters, we have the Worlds Best Chocolate Chip Cookie Recipe... however, it's a family secret, and we can't share it. However, in my year of making hundreds of batches (I'm not kidding, ask my guinea pig coworkers) of trying to perfect the chocolate chip cookie, I found there are just a few essentials to the perfect cookie... there's many ways to bake an excellent batch of cookies.

My inspiration for the best cookie started when I was young, my Aunt always made amazing cookies when we came to visit. When I moved to the bay area, I found a bakery called Specialties... and their cookies were something from an Alien Planet run by baking phenomenons. I had to have them.

There's a few tricks.
1. you don't want your sugars to be equal. You want your brown sugar to overpower your white sugar just a bit.
2. You always want to use butter, none of that Crisco nasty business.
3. If your batter is a little runny and sticks to your hands, add more flour.

If you're running into problems, check out this website (scroll to the bottom) for common issues and how/what you should do to resolve your problem moving forward.

Here's an excellent guide to follow: http://theperfectchocolatechipcookie.com/instruct.php

Preheat oven to 350 degrees. Spray cookie sheets with Pam.

2/3 cup Sugar
1 cup Brown Sugar
2 Eggs
2 Cubes butter (non salted, melted)
2 tsp vanilla

3 cups Flour
1 tsp baking soda
1 tsp salt (or a little less)

1 bag of semi sweet chocolate chip morsels. (The boyfriend likes white chocolate so sometimes I mix them in as well)

Add the top 5 ingredients together well using a mixer.

In another bowl, add the Flour, baking soda and salt. After well mixed, add the sugar/butter mixture. After well mixed, add the chocolate chips.

Roll a golf sized ball and place on baking sheet. Bake 9-11 minutes on 350 degrees (oven times vary).

Chicken Crescent Roll Ups $10 meal in 10 minutes

These received a 5 from everyone in the family, including my incredibly picky parents! Every time I visit, they ask me to make them. They're done super quick, there's little mess and they are super cheap!

1 can large croissant rolls (I used Pillsbury canned or the store's brand 2/$5)
2 1/2 cups shredded chicken (Buy mine $4 at Costco rotisserie and shred it)
1 jalapeno pepper (finely chopped)
Shredded Cheese
2 Tablespoons butter
2 Tablespoons Parmesan Cheese
2 Tablespoons Italian Bread Crumbs

Combine your shredded chicken, shredded cheese, and finely chopped jalapenos in a boll. Unroll your croissants. Add a large spoonful to the middle of the croissant. Roll it up as you normally would and pinch any ends to make sure the stuffing stays inside.

Melt your butter. With a pastry brush, lightly brush the butter over the rolls. Combine the Italian Bread Crumbs and Parmesan Cheese and lightly sprinkle it over the top.

Bake as directed on the croissant can.

In all honesty, I had to make 2 batches of these. One for those who enjoy spicy foods, and 1 for my parents, who don't like spice at all. It's still delicious either way, and the leftovers are just as good (PS: I hate leftover, so that means something!)