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Thursday, March 31, 2016
Chicken breasts stuffed with cheese and spinach
One easy weeknight dinner, when you just don't know what to do with those chicken breasts, here's a simple, yet delicious variation.
Butterfly the chicken breasts so you have a pocket. Place slices of cheese...
and some steamed spinach or any other steamed green. You could even substitute for roasted red peppers.
Place a 1/2 cup of bread crumbs in a small bowl. Add 1/2 tspn of red pepper flakes, 1/2 tspn of dried oregano, and 1/2 tspn of dried garlic. Mix well and drizzle enough olive oil to make a loose mixture, about two tablespoons.
Fold the breast pieces over to make a pocket and fasten the breasts with toothpicks around the edges to keep the filling from spilling out.
Place in a foil lined pan and top with the bread crumb mixture. Drizzle some additional olive oil on top. Bake in a preheated oven at 375 degrees for 25 minutes.