The South Arm Cooking Club for seniors had a celebratory meal on the last cooking session of 2009. As usual, the seniors made 4 dishes in the kitchen. For this kitchen, there are two desserts which I enjoyed most.

The main dish is a chicken dish called Chicken Breasts Stuffed with Goat Cheese and Basil. This chicken dish is fit for a party.
Ingredients
- 4 boneless chicken breast halves, skinned
- 1/2 cup fresh goat cheese, about 100 grams
- 2 green onions, thinly sliced
- 3 basil leaves, shredded or 1 teaspoon dried, crumbled
- salt and freshly ground pepper to taste
- 1 tablespoon olive oil
Sun-Dried Tomato and Mushroom Sauce
- 2 tablespoons butter
- 1/2 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon flour
- 6 sun-dried tomatoes
- 1 cup low-sodium chicken stock

The Chicken Breasts Stuffed with Goat Cheese and Basil is adapted from Bon Appetit and it serves 4. Marcel, Helmut and Ken worked on this recipe.
Instructions
sauce preparation: before doing anything else, place broth and sun-dried tomatoes in a microwave-safe bowl and heat for 3 minutes, or until boiling. Let sit for 30 minutes for tomatoes to soften.
Preheat the oven to 350F. |
Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. |
Combine cheese, green onions, and basil in a small bowl. |
Spread cheese mixture lengthwise over top half of each chicken piece. |
Tuck short ends in. Roll chicken up, starting at cheese-covered side, into tight cylinders. Secure with toothpicks if necessary. |
Place chicken in 8-inch square baking dish.
Drizzle with olive oil and lightly season with salt and pepper. Bake until cooked through, 20 to 30 minutes. |
Remove sun-dried tomatoes from broth and chop. Reserve broth. |
Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms, tomatoes, and garlic and saute until tender, about 8 minutes. |
Sprinkle flour over, and cook for 1 minute. |
Add broth and boil until thickened, about 4 minutes. |
To serve, remove toothpicks from chicken if using. Cut rolls crosswise unto 1/2-inch-thick rounds. Arrange on serving platter.
Serve immediately, passing sauce in a sauce bowl.
Marcel, Helmut, Ken and Stella, thank you for making this dish. |