Wednesday, December 28, 2011

Chicked Stuffed with Spinach and Sun-Dried Tomatoes

Since Moe and I were not able to be with our extended family for the holidays, I did my best to make it a wonderful weekend despite Moe having to work everyday.  On Christmas Eve, Moe unexpectedly got home a few hours early so we were able to go to mass at the Cathedral Basilica of Saint Louis. It was breath-taking.  The service was ridiculously long, but even so, it was a wonderful surprise to be able to go with him.  When we got home,  we skyped with Charles and Elyse so Moe could be there when they opened their presents. I had prepared stuffed chicken breasts earlier in the day so that I could spend as much time as possible with him without having to worry about cooking dinner.  It was so easy. I just threw it in the oven and 45 minutes later dinner was served!


Chicken Stuffed with Spinach and Sun-Dried Tomatoes
Source:  Miss J Original
Serves:  2 servings

2 chicken breasts
Prairie Breeze Cheese (Milton Creamery)

3 tablespoons of sun-dried tomatoes, chopped
1 cup of fresh spinach, stems removed
1 egg
1/2 cup panko
10 button mushrooms, sliced in half
1/4 tsp rosemary
1 cup white wine, Casillero del Diablo - any type will work but I LOVE this one for cooking

Preheat oven to 375 degrees.  In a bowl, use scissors and roughly chop spinach to make it easier to stuff in the chicken.





Shred cheddar cheese and set aside.  Place the chicken breasts on a cutting board and slice horizontally in the thickest part of the breast to make a pocket. Stuff sun-dried tomatoes, cheddar cheese, and spinach into the chicken breast pocket.  Using the cooking twine, tie each chicken breasts closed. 


Toss each chicken bundle in the egg and dredge in the panko. 


Place chicken breast in a baking dish.  Top with any remaining cheese.  Place sliced mushrooms around the chicken breasts and drizzle 1/2 cup of white wine over the mushrooms.  Top mushrooms with rosemary and pepper. 

Bake in the oven for 45 minutes or until chicken has reached an internal temperature of 160 degrees F.  Serve immediately. 

Ratings:
Miss J, 9 out of 10
Moe, 9.5 out of 10

- Miss J


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