This was a nothing dinner…that turned out to be quite yummy. It was a “eat what’s left in the fridge” kinda meal and I’m happy to say we were pleasantly surprised. Sliced mushrooms were sautéed in the remnants of white wine, fresh lemon juice & dill. Chicken breasts were flattened, stuffed with mushroom mixture , rolled and then sprinkled with almond meal, salt & pepper and baked. Chicken was accompanied with steamed green beans, rocket salad (with a mixture of goji berries, walnuts, goats cheese & red onion) all topped with a squeeze of lemon. Yum!