A boneless, skinless chicken breast is easier to stuff than you think. Simply cut chicken partway through, pound it evenly, brown on one side, fill, fold like a taco, and finish cooking. Delicious over a bowl of rosemary scented polenta.
This easy-to-make dessert is the perfect ending to any meal, any time of the year. In summer serve it with stone fruit or ice cream and in the fall with sautéed apple slices and whipped cream. Or keep this dessert simple and serve it warm from the pan.