I feel like I had a stroke. I went to the dentist today to get a few fillings done and my entire right side of my mouth is completely numb. I feel like that guy on Family Guy who's bottom lip sticks out really far and he can't talk. LOL. It's gonna hurt like a bitch tomorrow I feel like. He had to give me a million shots (with kiddie numbing cream first of course ;)) and some way in the back of my mouth like where my wisdom teeth are. Ouch. I'm just happy it's over with and now I don't have to go back for 6 months!

I made Missy's salmon recipe last night and it was yummy. That's the first time I ever really had salmon, other than a bite here or there of someone else's. I was pretty impressed and was told by Pat and Mark that I should make it again. Success!!!! In light of that, I thought I would share yet another yummy recipe. I found it in a Kraft magazine that I get every couple of months and I made it tonight. It was really good!!!

Bruschetta 'n Cheese-Stuffed Chicken Breasts
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 1/4 C. shredded mozzarella cheese, divided
1/4 C. chopped basil
1 pkg (6oz.) Stove Top stuffing mix for chicken
8 small boneless chicken breast halves
1/3 C. Kraft Roasted Red Pepper Italian with Parmesan Dressing

Preheat oven to 350. Combine tomatoes, basil, dry stuffing mix, and 1/2 C. of the cheese. Stir just until moistened.
Pound chicken until it is 1/4 in. thick. Lay flat on cutting board, top-side down. Spread evenly over chicken with stuffing mix. Roll chicken starting with narrow end first and place seamsides down in a 9x13 baking dish. Drizzle with dressing.
Bake for 40 minutes. Sprinkle with remaining 3/4 C. cheese. Bake an additional 5 minutes or until cheese has melted. Enjoy!

I love this magazine because it has so many good recipe ideas and many of them are really easy. It's free too - if you go to kraftfoods.com!