Small Family Farm CSA

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Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

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2 oz. fresh mozzarella pearls (or any kind of mozzarella cheese)

¼ cup fresh basil, chopped

2 cloves garlic, minced

10 cherry tomatoes, cut in half

1 Tbsp. balsamic vinegar

½ tsp. salt, divided

½ tsp. ground black pepper divided

2 medium zucchini or summer squash

1 Tbsp. olive oil

¼ tsp dried oregano*

¼ tsp dried rosemary*

2 (6-oz.) boneless, skinless chicken breasts, thawed


Preheat oven to 400 degrees F.

In a small bowl, mix the mozzarella, basil, garlic, tomatoes, vinegar and ¼ tsp. of salt and ¼ tsp. of pepper until combined. Set aside.

Prepare the zucchini and summer squash by trimming off the ends and then cutting them in half lengthwise. Cut each half into ½ inch segments. Divide zucchini and squash between two pieces of tin foil. Drizzle with olive oil and sprinkle with oregano and rosemary.

Divide the tomato mixture between the chicken breasts, rolling the chicken around the mixture and using toothpicks to secure the seam.

Place prepared chicken on top of the squash piles, and sprinkle with remaining salt and pepper. Wrap the ends of the foil around the chicken and seal, taking care not to puncture the tin foil with the toothpicks.

Place on a large baking sheet and bake for 25 minutes, or until the center of the chicken reaches 165 degrees F.  Drizzle with balsamic vinegar, serve, and enjoy!

*Can be substituted with Italian seasoning

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