Thursday, March 1, 2007
Stuffed Chicken Breasts
Joan purchased a Deni Meat Tenderizer from QVC. With this kitchen aid in hand, she tenderized the chicken breasts before making this meal.
2 boneless, skinless whole chicken breasts (4 chicken breast halves)
l/3 cup goat cheese
1/2 cup roasted red pepper strips from a jar,drained
1/2 cup chopped fresh parsley
1/2 cup chopped fresh or frozen spinach
2 teaspoons minced garlic
2 teaspoons lemon olive oil (or any extra virgin olive oil)
Salt and pepper (optional)
Preheat oven to 400 degrees. Wash and dry chicken breasts well. Tenderized chicken breasts. Lay each whole chicken breast half on its own large sheet of nonstick foil or foil coated with canola cooking spray. Spread half the goat cheese over half of each whole chicken breast. Top the goat cheese with roasted red pepper strips.
Blend parsley, spinach, garlic and olive oil in a small food processor or electric mixer. Add salt and pepper to taste if desired. Use 1/4 of the mixture on each chicken breast to top red pepper strips, then fold the breasts over to create the stuffed chicken breasts. Divide remaining parsley mixture and use to top the four stuffed breasts. Completely
wrap each with the foil. Place the foil pouches on a 9-inch-square baking dish.
Bake for 45 minutes. Open the pouches to uncover the chicken breasts and broil, if desired, for about a minute or two to lightly brown the top.
Makes 4 petite servings.
After dining on the stuffed chicken breasts, it was agreed that a white sauce might add to this entree.