Thursday, May 6, 2010

Mediterranean Stuffed Chicken

Whenever I find myself in a recipe rut, I just look for new things I can cram into a chicken. Looks fancy,but it's pretty easy. Tonight's recipe is brought to you by my love for pine nuts and hatred of paying $4 for a tiny jar of them.

Mediterranean Stuffed Chicken
(serves 2, double as needed)
2 boneless chicken breast halves, trimmed and flattened
1/2 C fresh spinach
2 tbsp pine nuts
1/2 C feta (I used basil & tomato feta)
house seasoning
olive oil

There's always more than one way to skin a cat. Sure, you could spend time whacking away at the chicken breast with a mallet until it's flattened, but here's an easier way. Cut the breast in half first, lengthwise. If it's a bit uneven, then you can pound it out covered in plastic wrap until the thickness is uniform.

Lay down a few fresh spinach leaves, then your cheese, then the pine nuts on the fatter end.
Have your toothpicks handy (about 3 per piece) and start rolling them up, fat end first.
Secure with toothpicks on each end, and one in the middle to keep all the goodness from oozing out when they cook.

Once you have tight little rolls, dust them up with house seasoning (salt, pepper, garlic powder) and brown them in a pan over medium heat in a little olive oil until a nice, light brown crust is formed.

Pop them into the oven at 350 for about 30 minutes to finish the cooking process. Make sure the temp read at last 165 to make sure they're cooked thoroughly.


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