Monday, January 08, 2007

RECIPE of the Day - 1/08/2007

This makes a very nice presentation. You can use chicken or you can also use pork. Take 1" thick boneless pork chops and slice through the middle, essentially making a pocket in the pork chop. Stuff and bake at 400 degrees for 30 minutes or until juices run clear.


Spinach Stuffed Chicken

4 boneless chicken breasts
1/2 t. paprika
1/2 t. salt
1 T. olive oil
1/2 red onion, chopped (about 1/2 C.)
1 stalk celery, chopped (about 1/2 C.)
2/3 C. chopped mushrooms
1 t. chopped garlic
1 pkg (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/2 C. chicken broth
2 slices whole-wheat bread cut into small cubes (1 1/2 C.)
1/8 t. ground sage

Preheat oven to 350 degrees and grease an 11 x 7 baking dish.

Clean the chicken breasts and lay them on a flat surface. Pound the breasts softly until flattened out and even. Set aside.

For the stuffing: In a medium skillet, heat oil over medium-high heat and then add the onion, celery and mushrooms. Cook until soft, about 8 minutes. Stir in the spinach, garlic and chicken broth. Reduce heat to medium and simmer for about 3 minutes. Remove from heat and stir in the bread and sage until mixed.

Spoon the mixture onto the chicken breasts and roll up, leaving open ends. You may use cooking twine to secure the chicken rolls. Do not overstuff as the mixture will expand somewhat during baking.

Sprinkle the paprika and salt over the stuffed chicken breasts. Bake for 25 minutes, or until juices run clear.

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