Good midweek meals are those that easily do double or even triple duty. Even better ones also are healthy and quick to prepare.

This luscious recipe for roasted stuffed chicken breasts calls for just seven ingredients (two of which are salt and pepper) and about five minutes' effort.

Here's how it works. Thick chicken breasts are cut almost in half horizontally, leaving just enough attached to allow the breasts to open clam shell-style.

Chopped spinach, goat cheese and sun-dried tomatoes then are layered inside the breast and covered with the top half of the chicken. The chicken then is spritzed with oil, seasoned and baked.

The result is a stuffed chicken that is moist inside and crisp outside. And the leftovers are equally good.

For lunch the following day, cut a breast into 1/2-inch slices and arrange them on bread (a small baguette is especially good). Wrap the sandwich in foil or plastic wrap, then heat briefly before eating.

To turn the leftovers into a second dinner, roughly chop any remaining breasts. Toss everything into a large saucepan, along with a chopped onion and enough chicken broth to cover everything.

Bring to a simmer, season as desired (dried basil and a bit of paprika are nice). Add pasta and cook until tender. You get almost instant homemade chicken soup.

If four servings don't give you enough for leftovers, the recipe is easily doubled or tripled.

ROASTED STUFFED CHICKEN BREASTS