By Chef: Matt MacDonald

• 1/2 cup sun dried tomatoes
• 2 Tbsp olive oil
• 1-2 cloves garlic
• 1/4 cup fresh bread crumbs
• 1 Tbsp fresh Basil or Rosemary or Cilantro
• Salt and Pepper to taste
• 4 oz smoked mozzarella, grated
• 1/4 cup pine nuts
• 4 whole chicken breasts, boneless but with center cartilage and skin
• 4 Tbsp butter
• garlic powder, dried thyme, salt and pepper
• chicken broth

Trim any fat from chicken breasts. Pound lightly to flatten. Place stuffing mixture on smaller side of breast and fold larger side over. Spray a baking pan with Pam or similar spray. Place breasts in pan and top each with butter, sprinkle of garlic po wder, dried thyme leaves, salt and pepper. Pour a little chicken stock into pan to keep chicken from drying out. Bake at 325 degrees approximately 35 minutes or until stuffing is hot.

Provencal Sauce

• 2 Tbsp olive oil
• 2 cloves fresh garlic, minced
• 2 cups chopped tomatoes
• 4 artichoke hearts, quartered
• 2 hearts of palm, halved
• 1/4 cup fresh basil
• 1 Tbsp lemon juice
• 1/4 cup white wine
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

On the side I'd probably suggest orzo pasta and fresh green beans, lightly steamed then sauteed with a little olive oil and garlic (obviously I'm a fan of those 2 ingredients - amazing considering that they're actually good for you!).

by Vivian Bryan