Chicken and Goat Cheese in Grape Leaves

4  boneless skinless free-range chicken breasts

½ teaspoon Celtic salt

¼ teaspoon pepper

6  ounces fresh goat cheese

4  fresh basil leaves

4  fresh sage leaves

8  or 12 grape leaves in brine

1  garlic clove

Sprig of rosemary

Season the chicken with salt and pepper. Spread ¼ of the goat cheese over the top of each piece of chicken. Place 1 basil leaf and 1 sage leaf over each; wrap each with 2 or 3 grape leaves. Place about 1 inch of water in a large saucepan with a steaming rack; arrange the wrapped chicken on the steaming rack. Add garlic and rosemary to the water and bring to a boil. Cook, covered, over high heat for about 20 minutes, making sure the water doesn’t evaporate. Serve with potatoes or brown rice.

Yield: 4 servings

Adapted from a recipe found on EatChicken.com