Ruby Red Stuffed Chicken Breasts

• 2 boneless skinless chicken breast halves

Marinade:

• juice & pulp of 1 fresh ruby red grapefruit
• juice of 3 small limes
• 1 cup ruby red grapefruit juice cocktail
• 1 teaspoon (Turkish) oregano
• 1 tbsp pasilla powder (or chile powder)
• 1 tsp red savina chile pepper (ground) OR 1 or more fresh chiles of your choice (seeded & minced finely)
• 1 tsp sugar

Mix all together and let sit.

Stuffing:

• 1/4 cup minced Mezzetta's roasted red bell peppers (from the jar)
• 1/4 cup chopped Black Forest Ham
• 1 ounce Blue Cheese (I prefer Maytag Blue)
• 2 tbsp of Marzetti's Chunky Blue Cheese Dressing
• minced chiles to taste

Mix all together.

Take a sharp knife and carefully cut a pocket in the chicken breast. Marinate the chicken for at least an hour (longer is always better) in the fridge.

After marinating, shake dry the chicken (reserving the marinade) and stuff with stuffing (as much as they'll take). Let sit for a bit, then heat pan (med high) and brown both sides of breasts (about a minute or 2 each side). Leaving chicken in pan, add reserved marinade, put on lid and bring to a simmer, for about 10 minutes. After poaching, remove breasts (keep warm) and add about a half stick of butter and reduce marinade for about 7-8 minutes.

We served this on a bed of white & wild rice, with the chicken breast on top and the reduced marinade drizzled over all.

Note: You may not have all the ingredients to hand...don't worry, just use something close...this is NOT rocket science, that's why the measurements should probably vary, depending on personal taste. Use your imagination!