Grilled Chicken Breasts Stuffed with Zucchini and Goat Cheese

Ingredients:

- 1 pound zucchini
- Salt
- 2 tbsp. extra-virgin olive oil, plus extra for brushing
- 1 medium onion, finely chopped (**Note from Sarah: I, of course, omitted icky onion from my recipe)
- 4 oz. goat cheese, at room temperature
- 3 tbsp. unsalted butter, at room temperature
- 1 large egg
- 2 tbsp. minced flat-leaf parsley
- 1/3 cup freshly grated Parmesan cheese
- 4 chicken breasts
- Herbes de Provence for sprinking

Directions:

1. Prepare a charcoal grill for a medium-hot fire, preheat a gas grill to medium-high, or preheat the oven to 375 F.

2. Shred the zucchini, sprinkle with salt, wrap in paper towels, and let stand for 15 minutes.  Squeeze the zucchini dry.  In a large skillet, heat 1 tbsp. of the oil over medium heat.  Add the zucchini and sauté until crisp-tender, 2 to 3 minutes; remove from the skillet and let cool.  In the same skillet, heat the remaining 1 tbsp. oil, add the onion, and sauté until translucent, about 5 minutes; remove from the heat and let cool.

3. In a small bowl, beat together the goat cheese and butter until blended.  Add the egg and beat until smooth.  Mix in the zucchini, onion, parsley, and Parmesan cheese.

4.  Using your fingers, loosen the skin from the chicken breasts, leaving on side attached, and force the zucchini stuffing underneath the skin of each breast.  Brush each stuffed breast with olive oil and sprinkle lightly with the herbes de Provence.

5.  Grill the chicken breasts directly over the heat, turning once, until opaque throughout and the juices no longer run pink, 15 to 20 minutes.  If using the oven, place the chicken in a roasting pan and bake for 25-30 minutes.  Serve at once.


This recipe comes from my favorite new cookbook -- check it out!  I promise you'll love it like I do!  (Ooooh, and Amazon is selling it for half of what I paid for my copy -- now you DEFINITELY have to get it!!)  Enjoy! 

Keta Salmon with Spice Rub

Ingredients:

- 1 package Orca Bay Salmon Fillets (fish must be thawed)

For rub mixture:

- 2 tbsp. brown sugar
- 2 tbsp. paprika
- 2 tbsp. kosher salt
- 1 1/2 tsp. black pepper
- 1/2 tsp. thyme
- ground coriander, pinch
- ground cumin, pinch
- cayenne pepper, dash

Directions:
- Heat olive oil and coat a non-stick pan over medium high heat.
- Season the fillets with rub mixture and place them in the pre-heated pan. Sear each side for 1-2 minutes.  Transfer fish to an oven-safe dish and place in a 350 F oven for an additional 3-4 minutes or until salmon just flakes with a fork.  Serve immediately.


NOTE: I got this recipe from the back of an Orca Bay Wild-Caught Keta Salmon Fillet package.