Suzanne, I wish I could enjoy that meal with you and your DH!
I'm making chicken tonight as well: Skinless, boneless breasts pounded and stuffed with the following mixture: spinach sauteed with garlic and shallot, then mixed with some artichoke bruschetta spread I had in the fridge, toasted and chopped almonds, crumbled feta and some herbs.
I brushed the pan and the tops of the breasts with olive oil, covered them, and popped them in the oven at 350. After 20 minutes or so I'll take the foil off and let them brown a bit on top.
I've also got some fresh zucchini (we're on the same wavelength) which I'll probably sautee somehow. The only starch I have is some kasha varnishkes, which should be tasty with this. To paraphrase Emeril, the kasha would be good with a car hood.
