To market, to market...

The best part of summer and early fall is the bounty available from the local farmer's markets!

Thursday nights are the south end farmer's market, and, with a meal idea in mind, I visited the small market to pick up some fresh baby carrots and tiny red potatoes.  They sounded like a good side to the main dish - Shallota Chicken and Brie.  (Ok my naming skills suck)  The shallots in this recipe are from my favorite farm stand, Brookland Farms (located on Butter & Egg Road, Milford Bay). 

Ingredients to feed family of 5 - 6:

• 5 boneless, skinless chicken breasts
• 1/2 wheel Brie cheese cut into thin wedges (I scrape off the white stuff because I don't like it!)
• 4 shallots (this recipe is yummiest with fresh, young shallots with green tops but aged shallots will work as well)
• Salt and pepper 
• Glaze, if desired.  (I love the Kraft Black Pepper sauce from their Chicken Caesar kit)

Slice each breast in half length-wise (do not cut right through) similar to a hot dog bun.  Place slices of Brie on one side of chicken and top with thin slices of shallot.  Sprinkle with pepper.  Fold half back over.  Sprinkle top of breast with a touch of salt and a generous dose of coarse ground black pepper (reduce if using pepper glaze).

Repeat with remaining breasts and place chicken in single layer in glass oven dish.  Bake at 400 degrees until cooked through. (approx. 30 minutes depending on size of breast).

Serve with baby carrot, fresh potatoes topped with chives and shredded cheese, asparagus or green beans.

Speaking of veggies, if you are ever in the Milford Bay area (outside Bracebridge) I strongly recommend that you stop and visit the nice people at Brookland Farms.http://www.brooklandsfarm.ca/  The produce selection is amazing and includes mulit-coloured carrots and potatoes (even purple!), bok choy, shallots, french green beans, squash, peas and many other specialty veggies I cannot even name (including a form of broccoflower - at least I think that's what it is!)