This past week I went to Austin to celebrate and host my best friend’s bachelorette party! Of course on Saturday the weather was cold and rainy and everyone was starting to feel under the weather. We still managed to have a good time and celebrate her upcoming BIG DAY!
As I traveled to Austin, Shaun and Olivia went to stay with my sister’s family close by so that if anything happened I could leave and be there in a jiffy. It was so hard to leave Olivia for the first time but it was so nice to finally spend time with my friends and enjoy my first drink in a YEAR. I think I loaded up too! I wanted to have anything and everything that day before I went home. Drinks of choice for the weekend were mimosas, champagne, coffee with bailey’s and a margarita.
While I was with my friends they mentioned that you can buy some alcohol strips to test out your breast-milk to ensure that baby doesn’t get any alcohol. Next thing I knew I was purchasing them from Amazon so I could get them in two days before we travel again this weekend. Olivia is going to be spending time with her PaPa and Noni and then meeting some of her Aunts and Uncles for the first time.
I also needed to get the Milkscreen alcohol strips because Shaun bought me a dual wine refrigerator for Christmas and it has been stocked with wine but I haven’t opened any of it up yet until tonight for this Goat Cheese Stuffed Chicken dish.
Stuffed Chicken with Mushrooms and Goat Cheese
Yield: 3-4 servings
3-4 chicken breasts, skinless and boneless
2 tsp olive oil
1 1/2 cups mushrooms, finely chopped
1/4 tsp pepper
4 oz. goat cheese
1/4 cup white wine
In a medium skillet add 1 tsp of olive oil and heat it up over medium heat. Add the mushrooms, 1/2 tsp salt and 1/4 tsp pepper. Stir everything and cook for 5 minutes. Remove the mushrooms and place in small bowl. Mix in the goat cheese with the mushrooms and set aside.
Preheat oven to 350 degrees.
Place the rest of the olive oil in the pan. Sprinkle each chicken breasts with salt on both sides. Slice the chicken breasts down the middle leaving part of it together. Divide the mushroom and goat cheese mixture evenly between the chicken breasts. Secure the breasts with toothpicks and place in the skillet. Cook for 15-20 minutes flipping half way. (I removed the toothpicks before flipping and then securing once again once I had flipped each piece.)
Pour the wine over the chicken and place in oven to finish cooking about 10-15 minutes. (Cooking time depends on size and thickness of chicken.) Chicken is done when it has reached an internal temperature of 165 degrees.