rosemary & garlic stuffed chicken

Trying my best to cook and eat healthier lately but I must admit it can be a challenge. At times though, the simpler the dish or the less number of ingredients used in it, the better the flavor. Take this baked chicken fillet dish for instance, finely minced fresh rosemary leaves and fresh garlic were mixed with a small amount of olive oil, salt and pepper and used as stuffing for the chicken fillets, which were split and pounded a bit. Rosemary is an indispensable herb in our small collection. I decided to plant it in the ground this past summer and, unlike our other herbs which are all in pots, it’s still doing well even in colder winter temperature. I've read that rosemary is best used for chicken and pork. After stuffing the chicken, they were then transferred to a hot grill pan, brushed with a little olive oil, for a few minutes to achieve those nice grill marks before the final baking or broiling process in a preheated oven. This is only a suggestion though but I find it important for even just the top side of the chicken to have those grill marks for presentation purposes. Served with couscous and a side dish of blanched veggies, I used carrots here but asparagus or brocolli are perfect additions too, for color and flavor as well. A very simple and healthy dish like this can be quite satisfying. The rosemary and garlic stuffing also prevented the chicken from drying out. Another idea for this exact recipe and technique is stuffing pork tenderloin instead of chicken. Serving healthier alternatives like this at dinnertime on weekdays is my current objective. Not really planning to totally eliminate rich foods in our diet but a good reduction of it gives us a little room for some guilt-free indulgence later. So I guess I may say it’s justified? ( :