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Chicken breasts pounded thin and rolled up with garlicky spinach stuffed inside. You wind up killing the entree and side dish, two birds with one stone.
Preheat the oven to 350 F.
Butterfly each chicken breast by slicing your knife into the side of the breast and running it horizontally and cutting it most of the way through, but be careful not to completely slice it in half. Once finished, lay some plastic wrap over the chicken and pound it out until the whole breast is uniform in thickness. Repeat this for the rest of the chicken breasts.
Then, in a small bowl, mix together the spinach and chopped garlic. With the chicken laying flat, lightly salt and pepper the top side of the chicken and dollop on about 2-3 tablespoons of the spinach/garlic mixture into the center, keeping the filling away from the edge as much as possible.
Roll up the chicken breast starting with one edge. Use three toothpicks to fasten the chicken together into a roll. Complete this for the remaining chicken, sprinkle the tops with paprika, and set aside.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil ripples and smokes, lay each chicken breast down in the pan and brown on all sides. It can get pretty tricky with the toothpicks, so just do the best you can to get some color.
Place the pan with the chicken into the oven and let the chicken cook for about 10-15 minutes, until cooked through. It’s best to check them at 10 minutes to ensure they don’t get overcooked. Just cut into one with a knife and if it’s no longer pink you are done. Or check with a thermometer—it’s done when it reaches an internal temperature of 165 F.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!