Red Pepper and Goat Cheese Stuffed Chicken

Well I must say that it's pretty nice to be home again. It's also fun to be eating my husband's dinners again! It's that old “the grass is always greener on the other side” feeling. Just leave for a bit and you're reminded how great life and food is right here at home. And this was a great meal to come home to.

Our first dinner back my husband made tender chicken thighs stuffed with heavenly goat cheese, juicy red peppers and pesto. Simply flatten out the chicken, lay a slice of red pepper, some goat cheese and pesto and then roll it up. Cook where the fold ends on high heat to seal it together, then place in the oven at 400 for 20 minutes. Broil for a few minutes at the end. Serve with mâche drizzled in olive oil and dotted with chopped red pepper. Add more goat cheese if you like. Yummy!