I decided to do my weekly grocery shopping this morning, since I have things to do tomorrow.  Instead of a clean-out-the-refrigerator meal, we had a real one from scratch.  What a concept!

I had recently seen a recipe for escarole and cannellini beans and as I was browsing the fresh produce, there was a head of escarole.  Part of dinner was done!

I then noticed a really small piece of fresh farmer’s cheese and the rest of dinner fell into place.

Stuffed Chicken Breasts and Escarole and Cannellini Beans.

Can we say “yum” boys and girls?!?

The chicken was totally no-brainer.  I took the cheese and added some fresh chopped parsley and a clove of minced garlic – and a bit of black pepper.  I made a deep slit into the chicken breasts and packed the cheese in…  At the last minute I sprinkled panko breadcrumbs on top, but they weren’t really necessary.  Into a 375° oven for about 30 minutes.

The escarole and beans was even easier!  I rinsed the leaves, did a rough chop, and placed them into a large skillet with a drizzle of olive oil and a pat of butter – and a clove of minced garlic.  When they had cooked down a bit, I added a can of drained and rinsed cannellini beans and a pinch of salt and pepper.  That was it.

They went on the plate, the chicken went on top, and we had a mighty fine meal!

Other than bean salads now and again, we don’t really eat a lot of beans during the summer – and I miss them.  I’m looking forward to the cooler weather and a pot of beans simmering on the stove!