Weekly Menu, August 6th

Monday: (Lean) ground beef taco's
Tuesday: Panko Crusted Chicken Breasts stuffed with herbed (light) cream cheese.
Wednesday: Wild Salmon in a Lemon Dill Sauce w/ Veggies
Thursday: Wheat Pasta w/ Red Sauce

Tonight's dinner is one I make often. Its really simple and very tasty....not to mention quick.

ingredients:

Chicken Breasts
Light Cream Cheese
Panko Bread Crumbs
Your favorite dried herbs
Olive oil

Preheat oven to 350.

Making the herbed cream cheese:

In a small bowl, mix together approx 2 T of cream cheese per chicken breast (if you are making 2 chicken breasts then you mix 4 T, 4 chicken breasts = 8 T of cream cheese) and your favorite dried herbs. I like cut Rosemary and Thyme...but any will work. A little garlic is also good....if you like garlic.

Slice your chicken breasts down the side and stuff w/ cream cheese mixture.

Roll your chicken breasts in the Panko style bread crumbs.

Heat 1 T of olive oil in a skillet (to save time and clean-up make sure this skillet is also oven safe). Place breaded chicken breast in hot skillet and brown on both sides. about 2 minutes on each side. Sprinkle a little of your favorite herbs on top of the browned chicken and place skillet in oven. Bake for approx 35 minutes.