Wednesday, January 5, 2011

No More Leftovers, Please!

We've been eating a lot of leftovers here lately. And I don't do well with leftovers (just ask my mom). There's just something about 'em. The taste, the texture, everything. They don't mesh well with my hunger after a long work day....unless it's soup or pasta. That's about all the leftovers I can take.

Well, I broke the leftover streak tonight with this fabulous recipe. I wanted a dish that would combine both my meat and veggie - and this is it!! Butterflied organic chicken breasts stuffed with a flavorful spinach and feta conglomeration - nummo! And I had everything in my pantry. How perfect is that??

Again, this recipe is incredibly adaptable. Turkey may be used in place of chicken....feta can be replaced with goat cheese....add some caramelized shallots for another get the picture. That's the beauty with a recipe like this. Tweak it to your family's tastes, and watch them gobble it up.

Spinach and Feta Stuffed Chicken Breasts
Photos and Recipe by A Toast to Taste

Ingredients Needed
1 Cup Frozen Spinach, thawed and drained (you may use fresh as well, just saute down)
1/4 Cup Toasted Pine Nuts
1 tsp Capers
2 Cloves of Garlic, minced
Juice of Half a Lemon
1/2 Cup Feta Cheese
Couple shakes of Red Pepper Flakes (depending on your tastes)
Salt and Pepper to taste

4 Boneless Skinless Chicken Breasts
Salt and Pepper to taste
4-6 Toothpicks

Preheat oven to 375 degrees.

Add spinach, toasted pine nuts, and capers to a medium size mixing bowl.

Add the remaining ingredients and stir together to fully combine. Set aside.

Next, butterfly your chicken breasts. Start by laying one flat on a cutting board and with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half, almost to the other edge. Keep that edge intact and open the breast along the fold. Breasts should look like this once complete:

Once breasts are butterflied, place between two sheets of parchment paper. Use a rolling pin to pound them out to about a quarter inch thin. Or, if you have a meat tenderizer, use that instead of the rolling pin.

Next, place about 1/4 cup of the spinach mixture over each piece of chicken, then carefully roll them up and secure tightly with a toothpick. Place in a baking dish, sprinkle chicken with salt and pepper, and bake for 30 minutes.

Remove and let sit for 5 minutes before serving.

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