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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Feta, Pine Nut and Spinach Stuffed Chicken

"A Greek twist on a classic chicken dish!"



INGREDIENTS:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 cups fresh or 1 cup frozen spinach
1/2 cup onion, loosely chopped
3 tsp. pine nuts
1 tsp. fresh parsley, chopped
1/8 teaspoon cinnamon
4 tbsp. feta cheese, crumbled
1 egg, scrambled
4-6 tbsp. bread crumbs (I prefer Panko; gluten free skip this step)

PREPARATION:
Preheat oven to 350 degrees F

1.     In a large skillet, sauté onions in olive oil until soft.

2.     Add spinach, parsley, cinnamon, and pine nuts to the skillet; sauté until the water from the spinach has evaporated.  Set aside.

3.     Lay each chicken breast on a cutting board and slice across to form a “pocket” (as you would slice a hamburger roll).

4.     Open each breast and stuff with 1/4 of the spinach mixture.  Sprinkle 1 tbsp. of the Feta cheese over the spinach mixture.

5.     Close the breast and secure with two toothpicks.

6.     Place breasts in glass baking dish sprayed with non-stick spray.

7.     Brush egg over each breast then sprinkle 1 - 1 1/2 tablespoons of bread crumbs onto each breast.

8.     Bake for 25-30 minutes in 350 degree oven.

9.     For a great presentation, place on cutting board, remove toothpicks, carefully slice into three strips and place on plate.


10.  Serve and enjoy!

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