Couscous A La Chile-Head 1 10 oz can Rotel tomatoes and chilies 2 tablespoons frozen corn; (maize) 1 tablespoon frozen peas 7 tablespoons CousCous ---which would probably make a Moroccan gag (CousCous being the national fo od of Morocco) but which makes chile-heads shed tears of joy. Place Rotel a nd veggies in small pot; bring to boil. Toss in CousCous, stir, cover, and remove from heat. Wait five minutes, fluff with fork, and enjoy. Serves 2 as a side dish. Ckn Breasts Stufd W/ Zucchini, Rstd Red Pepper & Goat Chse 1/4 cup onion; minced 2 tablespoons olive oil 1/2 cup firmly packed coarsely grated unpee scrubbed zucchini; squeezed dry in a -- paper, towel 2 tablespoons minced drained bottled roasted red pepper or pimiento 1 ounce soft mild goat cheese; crumbled 1 whole boneless chicken breast; (with skin), halved 1/4 cup shallots; minced 1/4 cup white wine 3/4 cup chicken broth 2 tablespoons butter In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring , for 1 minute, or until the zucchini is tender. Stir in the red pepper, g oat cheese, and salt and pepper to taste and cook the mixture, stirring, un til the cheese is melted. Transfer the mixture to a small bowl and let it c ool slightly. With your fingers make a pocket for the filling in each chicken breast half by separating the skin from the meat, being careful not to tear the skin an d keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cov er the filling completely, and secure the pockets with wooden picks if desi red. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it saute the chicken, begi nning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooke d through, and divide it between 2 plates. Pour off the fat from the skille t, to the skillet add the shallots then the wine. Add the broth, and boil b roth, scraping up the brown bits, for 30 seconds. Finish sauce with butter. Pour sauce around the chicken. Yield: 2 serving -- *-----------------------------------------------------------------* * Chet Bacon KA1ILH | Okay, who put a * * PO Box 284 | "stop payment" on my * * Southington, CT 06489 | reality check? * * E-Mail: | Homepage: * * hcbacon@connix.com | http://www.connix.com/~hcbacon * * cbacon@connix.com(work) | http://www.connix.com/~cbacon (work) * *-----------------------------------------------------------------* * Adopt a Doberman Help end puppy mills! www.dru.org * *-----------------------------------------------------------------*