Chicken, so may possibilities that seem to go unfulfilled. Boneless chicken breast have to be one of the most versatile main dish proteins out there, but if you’re like me you stick to the same 2-3 tried and true recipes you know. The standard baked chicken breast with X BBQ sauce added near the end of cooking to provide a little flavor.
I still go back to the same George Forman grill I used in college, 7 years ago… If there are so many possibilities, why do we ignore the options going back to our same old (albeit good) habits?
Now that I can afford real food, and have the time and patience to cook it, I think it’s time to move on and try some new chicken recipes. I’m making a resolution to break this habit and branch outside of the comfort zone of chicken breast cooked on my college George Forman grill, topped with a bit of BBQ sauce. I’ll be posting new and interesting chicken recipes that I hope inspire you to break the “chicken habit” we all possess.
First up, Mushroom Spinach stuffed Chicken Breast
Ingredients
2 8 oz chicken breasts
3 oz button or portabella mushrooms
2 cloves of garlic
3 oz fresh spinach
1 egg, lightly beaten
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 cup white wine
1/4 cup flour
2 tablespoons olive oil
1 tablespoon flour
pinch salt and pepper
Preparation
1. Preheat oven to 350 degrees
2. Cut a small slit into the center of the chicken breasts. Put your finger in the slit and expand the hole to the width of a dime.
2. Dice the onion and mushrooms. Chop the spinach. Mince the garlic
3. Heat 1 tablespoon of olive oil. Saute mushrooms, onions, and garlic for 5 minutes. Add spinach and wine cook until wine is evaporated.
4. Season with salt, pepper, thyme and rosemary
5. Mix beaten egg into the stuffing mix
6. Stuff the mixture into the cavity of the chicken breasts
7. Salt and pepper outside of the chicken
8. Dredge chicken breasts in flour. Shake off excess flour.
9. Heat 1 tablespoon of butter and remaining tablespoon of olive oil in a pan over medium high heat.
10. Brown chicken for 4 minutes on each side.
11. Place into preheated oven for 15 minutes.
Allow the chicken to rest for a few minutes then slice and enjoy.
Spinach
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I make a variation of this where I pound out the chicken until its super thin so that I can “stuff and roll” it. I use the exact same stuffing but I add some type of cheese just before I roll it up – Feta, ricotta, or a slice of provolone. whatever is in the fridge – they all work and taste great! I never thought to just cut a slit in it! duh, I’m trying that next time.
Mmm, fresh ricotta or some feta sounds like a great addition. I’m trying that next time.
This looks like a great recipe.I followed you from the foodieblogroll and I’d love to guide Foodista readers to your site. I hope you could add this spinach widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes with spinach,Thanks!
Stuffed Mushrooms With Cream And Cheese…
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