|The chicken, fresh out of the oven|
Ingredients (for the chicken)
- 2 chicken breasts
- 6-8 oz. prosciutto, chopped
- 2-4 oz. goat cheese, crumbled/chopped
- 1/2 cup spinach, chopped (you can use fresh; or thaw out frozen spinach, squeeze it dry, and use that)
- 1 clove garlic, minced
- Salt and pepper
- Cooking spray or butter
Mix together the prosciutto, goat cheese, spinach, and garlic. Now, there are two ways you can stuff the chicken: a roulade, in which you spread the mixture on one side of the chicken (after the chicken has been pounded into about a 1.5 inch thickness) and roll it up, or a stuffed breast, in which you cut a pocket into a chicken breast and stuff the pocket. Whichever method you decide on, make sure you put a few toothpicks in the chicken to hold it together. Sprinkle the chicken with salt and pepper and add a drizzle of olive oil, then place in a greased, oven-safe dish and bake at 350* F for 45 minutes, or until chicken is no longer pink inside.
|So, it's certainly not a magazine-worthy picture, but here's the finished dish|
Stuffing chicken is a great way to get rid of some extra veggies or a leftover hunk of cheese and you can put pretty much anything inside chicken and make it taste great. As you can see, I used spinach, prosciutto, and goat cheese, but combinations like basil, sun-dried tomatoes, and fontina cheese or arugula, blue cheese, and bacon work well with this dish too, and any number of ingredients can be put together to make a stuffing. I served a basil and goat cheese polenta and oven-roasted asparagus on the side for this dish, but potatoes or pasta and any kind of vegetable would have worked well with this dish. Overall, this meal was well-balanced, flavorful, and filling, so try it out and experiment with different ingredients for the stuffing!