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For the long weekend, a little fun reading for you.  Enjoy!

1.  Here is the recipe I settled on to make my pesto.  Yes, I’m hammering away at my to do list!  While I’m at it, I’m going to make a couple batches of the pizza dough included in this post as well.  We love to make homemade pizza at our house, but for some reason, it’s dropped out of rotation.  I’m bringing it back, baby!  Can’t wait to try this recipe for Classic Summer Pesto from Aimee at Simple Bites.

2.  I just picked up a whole bunch of Fuji apples.  These are popular around our house, and can definitely be served in simple slices.  My kids gobble them up.  But, I’m going to introduce them to delicious, hearty, rustic, baked apples.  Don’t this just look perfect?  Check out Kristen’s recipe over at Dine and Dish.

3.  You may have heard about the uproar over JC Penney’s t-shirt.  You know the one.  If you don’t, Scary Mommy summed it up quite well.  There are so many takes on this, although they all pretty much end up at the same place.  In the end, we know if they chose to continue selling this shirt, certain people would buy it.  Certain other people would not.  End of story.  Move on, people.  In the meantime, check out Too Pretty To Do Homework.

4.  This last link is not something delicious to make, or a controversial topic, it’s purely a chance to win something cool!  Stacey, over at I’m a Lazy Mom, is giving away a Kindle and an $80 gift card to start loading up your new Kindle.  So, need I elaborate?  Go ahead.  You’ll dilute my chances of winning, but really, it’s ok.

Enjoy your Labor Day Weekend!!

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This recipe is adapted from Ina Garten’s recipe found here.  I love Ina’s recipes, and have several of her books.  I adapted this one for summer grilling. I also used boneless skinless chicken breasts.  I always have these in the freezer, and they’re a healthier alternative.  Of course, when you slather them in the Basil Butter . . . well they’re just plain delicious.  There, I said it.

Ingredients:

4 boneless sinless chicken breasts

5 ounces herbed goat cheese

20 whole fresh basil leaves, divided

For Basil Butter:

6 T butter

fresh basil leaves

Directions:

Chop up your fresh basil leaves.  This way it’s done before you get the raw chicken out and on your cutting board.  The Pioneer Woman has a beautiful tutorial called (what else?!) . . . “How to . . . Chiffonade Basil” .  Check it out. Her pictures are so much prettier than mine.

Next, cut a pocket into each chicken breast.

Slice the goat cheese into four thick slices, and insert (squish!) one into each chicken breast.  Stuff a generous amount of your yummy basil into each pocket while you’re at it.

At this point, you can cover tightly and refrigerate for a few hours before grilling.  Don’t you love having the prep done before dinner time?

Before you grill, prepare your Basil Butter for basting.  Um, YUM.  To do this, simply combine the rest of your fresh chopped basil with some very soft butter.

Side note . . . I soooo wish I could take pictures like this one, from PW.  Didn’t I tell you hers were prettier?  I mean, really, it’s gorgeous.

Anyway . . . here’s what your butter should look like.  You can also prepare this ahead of time and refrigerate.

Now, baste your chicken (both sides) and grill it up!

This is a seriously easy, and equally delicious dish.  Friends will think you’re high-brow because you a) stuffed your chicken breasts and b) used goat cheese.  You will a) bask in the loving glow of your friend’s adoration and b) sip wine leisurely because your prep was done well in advance.  You are so smart!

Enjoy!!

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