Time to Catch Up
February 4, 2008
I’ve been a little lax with cooking lately which ultimately is the reason for my lack of blog posts. But, now it’s time to catch up. After a short hiatus, I’m back in the kitchen and this is the first of a few new recipes I’ve tried recently! Now, as I’ve mentioned before, my husband isn’t a real big fan of veggies. His idea of getting his veggies is a side of fries with his burger. Surprisingly, I have found that he will eat spinach though. After discovering this I have tried to think of 100 ways to incorporate spinach into our meals so that at least he gets one green leafy vegetable during the week. So I had some baby spinach in the fridge and my favorite cheese, feta, so I figured I would combine these to make a stuffing for some boneless, skinless chicken breasts. It turned out to be very good and we both really enjoyed it.
Spinach and Feta Stuffed Chicken
2 boneless, skinless chicken breasts
1 1/2 cups baby spinach, washed and dried
1/2 cup crumbled feta cheese
1 large clove garlic
pinch of salt and pepper
Begin by preheating the oven to 375. Then, make a pocket in the side of each chicken breast using a small paring knife. Don’t cut all the way through though. In a food processor, combine baby spinach, feta, garlic, egg, salt and pepper. Carefully spoon the spinach mixture into the pocket you cut into each chicken breast. Salt and pepper the tops of the chicken breasts. From here, you can sear the chicken breasts in a skillet and then transfer to the oven to finish baking for about 20-25 min or just pop the chicken right into the oven to bake.