Chrispy Artichoke Pesto Stuffed Chicken

by Food Network Kitchen

This was quick prep and fairly quick cooking time recipe. It was the first time I stuffed a chicken breast, and that did not turn out quite well. The chicken breast was large and I did not have actual kitchen hammer, so used a jar to pound it. Next time I may try making an insision accross the chicken breast to make it thin. Also I am not sure about the stuffing. The flavor was broght, of course I had too much chicken in the meat. However the artichoke gave a hint of metalic aftertaste. I will try looking for other stuffings, but would deffinetly use this technique again. A green side vegetable is a must. This was a very nice change to the setwed recipes I used to make.

Special Ingredients:

- pesto

- artichoke, from a jar

- provolone cheese

Will I make it again? - yes.

Roast Chicken with Potatoes and Olives

from Epicurious

http://www.epicurious.com/recipes/food/views/roast-chicken-with-potatoes-and-olives-51252610

This is an excellent weeknight recipe with little prep work and fairly quick cook time. I added more vegetables to the potato and olive base - sliced onion, carrots and celery. I sweat the carrots before putting everything else in the pot and they cooked perfectly this time. The spice mix is a good start. I added chili and paprika. The chili flakes were not too hot, but I also used the half of what recipe called. Fennel was a little too much for me. I used pimento stuffed olives instead of kalamata and they were still delicious and went with the dish very well.

Special Ingredients:

- olives

Will I make it again? - yes. Great staple recipe for a work-night.