Friday night dinner.........

Using what we had at home, we made dinner on the fly with little planning. The results were delicious; stuffed chicken breast with pesto and feta. On the side were roasted rosemary red potatoes, and blasted broccoli (in other words roasted with red pepper flakes and garlic).

Roasted Red Potatoes:

- 4 red medium potatoes cut into cubes
- 1/2 small onion chopped
- 3 small cloves of garlic chopped
- 1/2 teaspoon dried rosemary
- salt and pepper to taste
- red paper flakes (amount depending on how spicy you prefer)

Set oven to 350 for 25 min. Then finished off in a skillet on the stove top covered until tender.

Blasted Broccoli:

- 2 heads of broccoli
- 2 garlic cloves pressed
- salt and pepper to taste
- red pepper flakes
- tablespoon of olive oil

Bake at 450 for 15-20 min. or until slightly blackened

 Stuffed Chicken:

- 2 butterflied chicken breasts

- 1 tablespoon of pesto per chicken breast

- 1 tablespoon of fat free feta per chicken breast

- salt and pepper to taste

- 1 tablespoon of marinara sauce per chicken breast drizzled over top before baking

- 2 artichoke hearts per breast chopped and stuffed inside

Bake at 350 for 30 min covered in foil. Remove foil and bake for an additional 20-25 min until done