Stuffed Chicken and Summer Vegetables

Thursday is Farmer's Market in Charlevoix. Went down when they opened at 9:00 and bought some beautiful flowers, chicken breasts from Cook Family Farm, (Gaylord) which is raised without antibiotics, stimulants and fed only natural grass.

I had some black and green pole beans and some baby yellow and green zucchinis from the Boyne City Market last weekend. Decided for a real fresh approach to dinner tonight - by myself, (getting the cat back home).

Stuffed Chicken Breast
1 whole boneless and skinless CB
12 Basil Leaves
1/4 C each grated Parmesan and Mozzarella cheese
2 lg slices of prosciutto
1 T whole grain mustard

Split the breast and cut a pocket in each half
Spread 1/2 of the mustard on slice of prosciutto
Layer on 1/2 of the basil leaves
Spread 1/8 cup ea. of the cheeses on top

Roll up jellyroll-stylend insert into the cut in each chicken breast

Tie. Saute in butter until browned then place in a 350 degree oven until cooked through.

I am serving with the beans and baby zucchini, fresh sliced tomatoes and cantaloupe wrapped in my remaining prosciutto.

Dessert is a nice slice of blueberry pies, fresh baked and from the farmer's market, topped with Vanilla Bean ice cream.

Bon Appetit!