October 17, 2020 / Lyn Jones / 0 Comments
A soft, creamy cheese for dip or spread – serve with vegetables & crackers, add into salads, pastas, chicken recipes or even bake with it. This herb-filled, flavourful cheese teams with most things.
16 serves
Ingredients
500g cream cheese room temperature (can be non-fat cream cheese)
250g butter unsalted, room temperature
½ teaspoon kosher salt
½ teaspoon garlic powder
3 Tab Parmesan cheese grated (try yeast flakes instead)
1 teaspoon dried dill weed
½ teaspoon dried marjoram
½ teaspoon dried basil
½ teaspoon dried chives
½ teaspoon black pepper freshly ground
¼ teaspoon dried thyme
1 tablespoon dried parsley
1. In the bowl of a mixer combine cream cheese & butter, mix well.
2. Add remaining ingredients and mix well. Season to taste.
3. Store refrigerated in an airtight container just large enough to hold the cheese. Squeeze out as much air as possible.
4. Serve room temperature as a dip, or add to favourite savoury recipes. Enjoy!
NOTES: This can be frozen after making or keep in fridge a week to week and a half.
Use with Spinach Stuffed Chicken Breast
October 17, 2020 / Lyn Jones / 0 Comments
Healthy (around 400 calories), 3-ingredient mains in under 30 minutes, and done in just ONE PAN!
SERVINGS: 4
INGREDIENTS
4 chicken breasts
salt and pepper to taste
2 Tab butter
1.5 Tab olive oil
2 cups fresh baby spinach leaves
1 x 5.2 oz package garlic-herb cheese such as Boursin cheese*
½ cup dry white wine optional
1. Cut about a 3-inch wide pocket into the thick side of each breast almost to the other side, but do not cut all the way through. Season both sides of each breast with kosher salt and freshly ground black pepper.
2. Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.
3. Place the spinach in the skillet and sauté the spinach about 30 seconds, just long enough to wilt but not burn. Dab the spinach on a paper towel to remove excess oil.
4. In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach/cheese mixture and secure the breasts with toothpicks.
Place the breasts in the hot skillet and leave for 4 minutes or until the chicken turns golden brown. Carefully turn the breasts over and cook another 3 minutes or until golden brown.
5. Reduce heat to low, add wine (if using), cover and cook another 3-5 minutes or until the meat is no longer pink in the middle. A meat thermometer should read 160°F when placed in the thickest part of the meat. Enjoy!
NOTES * Homemade Boursin Cheese – see separately under recipes