Skinny Girl - Recipe Recap

I had the best Friday night.

 

I spent it with two of my besties and seriously spent hours laughing.

 

I was hungover from laughter come Saturday. It was an absolute joy.

 

Friday was also the night I came out to my girlfriends about this blog of mine.

 

I don't know what the deal is with me keeping this blog a secret. I take pride in my writing, in the relationships I have developed and the fun I have blogging - but telling friends and family of mine about this secret space has made me nervous. However, my girls J and M are new readers of SBT and I welcome them to this little piece of me.

 

Has anyone felt the same way about sharing your blog with friends and family?

 

Now back to Friday night.

 

My girl J picked a fabulous recipe to try out for dinner. It was off the one and only Bethenny Frankel's website and was Skinny Girl all the way. Her Pesto Stuffed Mustard Chicken was amazing and this is coming from someone who is a avid hater of mustard - couldn't even taste it! The chicken had so much flavor and I cannot wait to have this again. It was healthy, flavorful and extremely filling. Paired off with a yummy salad (mixed with some feta and poppyseed dressing) and some sourdough bread, we were happy ladies!
 

Ingredients

• 2 cups of Dijon mustard
• 1 clove of garlic, chopped
• Juice of 1 lemon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups of packaged pesto
• 1 cup of part skim ricotta
• 2 Boneless, skinless chicken breast
• 1 tablespoon olive oil

Directions

1. Mix the marinade by combining the garlic, Dijon mustard, lemon, salt and pepper in a large bowl or resealable plastic bag.
2. Poke chicken breasts with a fork and let sit in the marinade overnight, or at minimum 4 hours, in the refrigerator.
3. Preheat oven to 350°.
4. Combine the ricotta and pesto together.
5. Cut a pocket lengthwise into the side of the chicken breast and stuff with the ricotta-pesto mixture.
6. Using a nonstick pan, over medium-high heat, brown both sides of the chicken with olive oil.
7. Place in a baking dish and cook covered for 25-30 minutes, depending on your oven.
8. The last 5-10 minutes of baking can be done uncovered for a crispier chicken. Serve immediately.

recipe and photograph via



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It is no secret that I love, love, love Kelle Hampton from Enjoying the Small Things.

 

Well, we have some family friends that own a vacation house in Naples, Florida and when I saw that Kelle had a book signing there I contacted our friend to see if she would go see her for me! Saturday morning I received this woderful text with a picture of Kelle - kind of stalkerish - but I was so excited!

 

Please remember to take a minute to remember why today is a holiday and to honor the wisdom, integrity and difference Martin Luther King madein the world.

 

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