BROWNING STUFF RECIPES

Steps:

• Saute celery, onion, bell pepper and carrot in oil over medium heat until onions are translucent and veggies are tender.
• Add white wine, sage, herbs de provence and parsley and cook until wine is absorbed, stirring frequently.
• Add brown rice and continue cooking until heated through, stirring frequently.
• Serve immediately or use as a stuffing.

Steps:

• Preheat oven to 400°F. Cook bacon in a large skillet over medium-high, turning occasionally, until crisp, about 5 minutes. Transfer to a plate lined with a paper towel; set aside. Transfer ½ tablespoon bacon drippings into a small bowl. Stir panko breadcrumbs and 1 tablespoon of the Parmesan into skillet. Set aside.
• While bacon cooks, stir together garlic-and-herb spreadable cheese, chives, parsley, ¼ teaspoon of the salt, ¼ teaspoon of the pepper, paprika, and remaining 3 tablespoons Parmesan in a medium bowl to make ¾ cup (or 12 tablespoons) cheese mixture. Set aside.
• Working with 1 chicken breast at a time, make 7 or 8 crosswise slits (spaced ½ inch apart) into the top of each breast, leaving about ¼ inch attached along the bottom of the breast. Place prepared chicken breast on a rimmed baking sheet lined with aluminum foil.
• Rub chicken with olive oil. Sprinkle all over, including inside slits, with remaining 1¼ teaspoons salt and ½ teaspoon pepper. Stuff 1 bacon piece into each of 3 slits of each chicken breast. Stuff remaining 4 or 5 slits of each chicken breast evenly with spreadable-cheese mixture (about 2½ teaspoons each). Press plum tomato slices evenly into cheese-filled slits (it's okay if not every cheese-filled slit gets a tomato slice). Sprinkle with panko mixture. 
• Bake in preheated oven until chicken is cooked through to 165°F and panko mixture is light golden brown, about 20 minutes. Garnish with parsley.