This elegant salad of mesclun greens topped with cottage cheese, red pepper, feta cheese and walnuts is drizzled with a delicious balsamic vinaigrette.
Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig.
Chicken breasts are pounded thin, and stuffed with a mushroom and cream cheese mixture. The rolls are then coated with brown sugar and Dijon, and rolled in chopped nuts before baking.
It's hard to believe that we're already in February. I don't know about you, but I've had quite the crazy start to the new year. My work life has been busier than ever, filled with restaurant photo shoots, corporate headshots
