Tuesday, March 15, 2016

Chick Food


My husband is my biggest fan and he loves my cooking.  But, every once in a while, I make meals that he calls "chick food," meaning to him it's more appealing to women.  Like this recent dish.  This is Sundried Tomato, Spinach & Cheese Stuffed Chicken.  He liked it and ate it, but it's ingredients that women probably like more than men.

This dish is pretty easy to make and looks so pretty.  You could really use any cheese you like and you could switch out regular tomatoes for the sundried tomatoes.  And you could use kale instead of spinach too.  It didn't take too long to cook either, and it was darn tasty!  Enjoy!

SUNDRIED TOMATO, SPINACH & CHEESE STUFFED CHICKEN
4 boneless, skinless chicken breasts
Seasoned salt (like Lawry's)
Black pepper
Garlic powder
About 1 1/2 C fresh spinach leaves
1/4 C shredded Parmesan cheese
1 C shredded Mozzarella
1 teaspoon garlic powder
8 ounces sundried tomatoes packed in oil, drained and rough chopped

Preheat the oven to 375 degrees.  Cut a pocket in each chicken breast, but don't cut them all the way through. Season them inside and out with some seasoned salt, garlic powder, and black pepper.  

Mix the spinach leaves, Parmesan cheese, Mozzarella, the 1 teaspoon garlic powder, and sundried tomatoes together in a bowl.  Stuff the spinach mixture into each of the chicken breast pockets, securing the ends with toothpicks if necessary.  Put the chicken stuffing side up in a casserole pan.  Bake the chicken for 35-40 minutes or until a thermometer reaches 165 degrees internally in the chicken.

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