Stuffed Chicken with Roast Squash and Tomatoes

I swear this is simple

I came up with this on a whim one night. Although it started out simple, the chicken got a little involved. If time is a factor, just roast the chicken with some olive oil, lemon juice and fresh oregano rubbed in. That said the goat cheese filling was pretty awesome. Just saying.

Roast Vegetables

• 2-4 fresh squash cut into large bite sized pieces
• 2 tomatoes diced medium
• 4-6 cloves garlic cut in half
• 2 tbsp fresh oregano
• Salt/pepper

Mix everything together in a 9×13 baking dish. Drizzle with olive oil and season with salt and pepper.

For  each chicken breast

• 2 tbsp goat cheese
• 1 tsp oregano
• 1/2 green onion chopped fine
• 1/2 tsp minced garlic
• Salt/pepper

Mix the filling together. Remove tender from each chicken breast and set aside for another meal. Butterfly breast and pound out to between 1/4″-1/2″ thickness. Spread filling over 3/4 of breast leaving a 1/2″ clean meat edge on one side. Roll each breast up to the clean side and tie securely with cooking twine. Coat outside in olive oil and sprinkle with more fresh oregano, salt and pepper. Sear all sides in a frying pan over medium heat and then place on top of squash and bake at 360 degrees until chicken is cooked and squash is roasted, about 30-45 minutes.

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