Wednesday, June 17, 2009

back in action (chicken with butterkase cheese and fresh herbs)

Ah...back to reality. We had a wonderful long weekend in Chicago visiting my sister and brother-in-law. Brad arrived home Sunday, but I was lucky enough to stay a few extra days for a trade show for work. So now after a week off from work, it's back to reality and I'm having a hard time adjusting.

Chicago was fantastic though, everything and more than we could have hoped for. We went out for sushi at a cute little place in the city Thursday night, then walked the entire city of Chicago and had a delicious dinner (and a few margaritas) at a cute little Mexican place Friday.

Saturday, with umbrellas in hand, we braved the downpour and visited the Green City Farmer's Market and managed to find everything we needed for the dinner Brad and I made (with the help of our new friend Katie! - Mary's friend visiting from Wisconsin).

We found fresh rosemary and thyme, asparagus, potatoes, butterkase cheese and farm fresh eggs.

Oh it was such a relaxing mini vacation away from the everyday grind. We can't wait for our next visit!

Chicken with Butterkase Cheese & Fresh Herbs

5 boneless skinless chicken breasts
4 ounces of butterkase cheese
fresh rosemary chopped
fresh thyme chopped
salt & pepper to taste

Pound chicken flat with mallet, sprinkle with cheese, fresh thyme & rosemary, roll chicken up, secure with toothpickes, brown it on both sides in skillet. Bake at 350 for about 20 minutes. Serve with steamed asparagus & garlic rosemary potatoes.


sangeeta said...

hey it's so flavorful with all those herbs n cheese......looks like a feast for the eyes.

Amanda said...

Beautiful pictures.

I've never heard of butterkase cheese before!

Mary and Justin said...

if you want to come and cook for us this weekend that would be just great!
miss you guys