Tonight, we have some nice boneless/skinless chicken breasts we just picked up from a local poultry farmer. I plan to scallopini them first, then stuff them with some artisnal blue cheese, shallots, and bacon crumbles. I will then do an egg wash and coat them in panko, wrap a bacon strip around the outside, and saute them in EVOO. I'll finish them in the oven and I have a nice ver blanc sauce to finish them with. For sides, steamed broc and sauteed mushrooms. We have a Merry Edwards 2004 Chard chilling.
I posted it in another thread, but last night's dessert is below. Home made bread pudding, including home made bread, a bourbon/butter sauce, and a pear vodka martini.