Posts Tagged ‘stuffed chicken breast’
This recipe contains almost all of my family’s favorite meal items into one dish, and was super easy to make, and can also be easily adapted to suit certain tastes and levels of pickiness. (I like the Hunt’s with Basil, Garlic and Oregano, but accidentally opened the plain kind for this recipe, it’s good either way)
Spinach Stuffed Chicken Breast
You Will Need:
2 boneless, skinless chicken breasts, lightly tenderized
1 large handful of baby spinach leaves, makes 1-1/4 cups chopped
1 cup of finely grated cheddar cheese (1/4 of it set aside)
1 can diced tomatoes
Salt and pepper
Pam cooking spray
8X8 Glass baking dish
Preheat your oven to 375*F and spray the bottom of your baking dish with a very light coat of Pam, (it helps to remove the baked on bits of cheese when you wash later!) Rinse the baby spinach under fresh clean water and I like to remove the stems, but you don’t have to. Arrange your spinach leaves into a small pile and chop them until they are in uniform thumb-nail size pieces. In a large mixing bowl add your can of diced tomatoes, the chopped spinach, 3/4 of your cheese, and a half teaspoon each of salt and pepper. Stir until everything is throughly mixed, then cover with plastic wrap and set it in the fridge until your chicken is prepared.
To prepare your chicken, wash your hands with warm soapy water, get a clean dry cutting board, and lightly tenderize both chicken breasts with a meat mallet or your fist. Slice gently into the longest side of the breast, making a neat cut right into the center of the meat, but not too close to the top or the bottom , essentially making a pocket out of the center of the chicken. After handling the raw meat, wash your hands again.
With clean dry hands, scoop spoonfuls of the tomato cheese and chopped spinach mixture into the chicken pocket, and press down gently on the top of the chicken to squeeze out any air bubbles. Place the chicken in your glass baking dish and then top it with any extra mixture you have and finally sprinkle the last 1/4 cup of grated Cheddar on top. Finish the prep with a dash of salt and pepper on top, then put the whole thing in the oven, uncovered, for 35 minutes. I served it with some leftover fried rice from another meal, but it’s pretty filling and delicious just by itself, or perhaps with some garlic bread or a small Caesar salad. If the taste of fresh chopped spinach is too much for your sensitive tastebuds, feel free to steam the handful of leaves for 10-15 seconds until slightly wilted, but I love the texture that the freshly chopped stuff gives the meal, compared to the slightly squishy tomatoes and the juicy chicken breast.
In my research for this post, I signed up to receive a newsletter from Hunts Tomato Products, it’s chock full of special offers, tips, promotions, the occasional coupon, and recipes, all related to your local area, and you also can receive a great Mama-friendly meal idea guide called ReadySetEat, which can help you with those last minute dinner decisions. For more information you can click here. Don’t worry, in the week since I signed up, I have not received a single bit of evil Stuff Posing As Mail.