The first hit's always free:

[lange]

Mandy & I recently tried making the following recipes one night, and have since found ourselves addicted; they're that good. (I wonder if you can enter rehab with a goat cheese habit?) Try it. All the cool kids are doing it...

Chicken Breasts stuffed with goat cheese

• 2 large cloves garlic
  
• 4 oz. soft goat cheese
  
• 2 tsp. minced fresh rosemary
  
• 1 tbsp. fresh squeezed lemon juice
  
• 2 skinless, boneless chicken breast halves
  
• Salt + Pepper to taste
  
• 2 tbsp. olive oil
  
• ½ cup low sodium chicken stock
  
• ½ cup white wine (we’ve been using the 2004 Chateau St. Michelle Riesling)
  

1. With the food processor running, put the garlic through the feed tube and mince. Add the goat cheese, rosemary and lemon juice and process to a paste.
   
2. Between two sheets of wax paper / saran wrap pound the chicken breast to about 1/8-inch thickness. Divide the cheese mixture into 2 portions and place a portion on one side of each chicken breast half, leaving a margin around the edge. Fold the uncovered half of the breast over the cheese mixture and press the edges together to seal.
   
3. To serve: Season the breasts with salt and pepper and sauté in hot oil. After they have been browned, add the stock and wine to the pan; reduce the heat and simmer the breasts for about 10 minutes, turning once or twice, until they are no longer pink inside. Don’t worry if some of the filling leaks; it will simply thicken and flavor the sauce. Serve with the sauce left in the pan. (If the sauce seems too thin, remove the chicken and boil the sauce until it thickens slightly).
   

Curried Couscous

• 1 ½ c. low sodium chicken stock
  
• ¼ c. fresh squeezed lemon juice
  
• 2 tbsp. minced crystallized ginger
  
• 1 tbsp. unsalted butter
  
• ¼ tsp. ground cumin
  
• 1/8 tsp. ground coriander
  
• 1/8 tsp. turmeric
  
• Few shakes cayenne
  
• 1 c. instant whole wheat couscous
  
• ¼ c. thinly sliced green onions
  
• 2 tbs. chopped parsely
  
• 1/3 c. toasted pistachios, slivered almonds, or pine nuts
  

1. In a saucepan over high heat, bring the stock to a boil. Stir in the lemon juice, ginger, butter, cumin, coriander, turmeric, cayenne, and couscous. Cover the pan and remove from the heat; let stand for 5 minutes, or until the liquid has been absorbed. Stir with a fork.
   
2. To serve, mix in the green onions, parsley, and nuts.
   

What's your favorite recipe(s) these days?