Wednesday, 21 September 2011

Stuffed Chicken Breast

     I find that a lot of recipes can be over complicated and I spend more time trying to get the steps correct and less time enjoying the process of making the dish.  So, here I try to share with you what I used and a simple explanation of how I cooked it.  I have made this dinner recipe over and over since I loved it so much but have continued to change it up a bit each time I have made it.
     This recipe came about because I wanted to stuff a few Chicken Breasts for dinner, but only wanted to use what was in the house instead of going to the market to buy special ingredients.  You can do this too with whatever you have in the kitchen that sounds good with Chicken.  Play around and be creative! Don't limit yourself because you don't have all the ingredients a recipe may call with what you have and what you love.  Bon Appetite!

Spinach, Feta and Mushroom Stuffed Chicken Breasts

4 Chicken Breasts
4-5 Minced Garlic Cloves
1-2 Minced Shallot
4-5 Cups Fresh Spinach
4-5 Fresh Minced Crimini Mushrooms
3/4 Cup Fresh Crumbled Feta Cheese
1-2 Tablespoons Pine Nuts
Black Pepper
Sea Salt
Extra Virgin Olive Oil

Saute Shallot and Mushroom in oil till soft, season with S&P, add Garlic and stir for approx. 2 minutes but don't burn the Garlic!  Add Spinach and saute only till Spinach is wilted.  Set aside to cool.  Once cooled add your Feta Cheese and Pine nuts and mix.
Butterfly your Chicken Breasts (slice in half about 3/4 of the way to make a pocket for the stuffing).
Stuff your Chicken Breasts with your filling and wrap with kitchen string to hold everything together nicely.
Heat Olive Oil in a saute pan and brown Chicken till golden brown.  Place on a shallow pan in a 350 degrees oven to finish cooking, internal temperature should be 165 degrees for Chicken to be cooked thoroughly.  Don't overcook the Chicken as it will dry out.
Don't forget to remove the kitchen string before serving : )

Serve your chicken dinner with preferred sides, Delicious!
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