Stuffed Chicken Breasts with Tomato Salsa

Another new recipe from Real Simple! It was sooo easy and delicious! It lacked about 10 less ingredients than we normally cook with - including our favorite garlic - but I went ahead and prepared as directed and we were pleasantly surprised. We are a fan of freshly grated parmesan - and usually parmesan reggiano because of the added bite - but Kraft is the better choice because of the creaminess it adds to the stuffing; which in turn holds the entire piece of chicken together if you managed to cut entirely thru the piece while preparing. Again, don't worry if this happens. Each piece cooks for 7 minutes on each side - to perfect doneness - and the stuffing never fell out. I always thought making something stuffed, other than a Thanksgiving turkey, was a hassle. Nope! This proved to be much easier than I thought. Onward and upward!

Source: Realsimple.com

The side dish was less than delicious...the shallots were sooo strong raw that we had to pick them out, brush our teeth, rinse with mouthwash and hope that the smell would dissipate by morning. The concept was there, tomatoes, olive oil, s/p, red wine vinegar...but the shallots were too much, avocado would've been a more subtle choice considering the chicken flavors. Next time, I'll put shallots where they belong: in a sauce with white wine, garlic and butter.