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


SPINACH AND FETA MINI-MUFFINS

November 10, 2017 / Lyn Jones / 0 Comments

This batter is really thick and barely hanging on to the spinach and yet it works!
They are yummy and very healthy if you use good flours. Crispied greens on top.

FOR A PLATE TO BRING TO A BBQ –  google for similar

275g plain flour – chickpea, barley bran & lupin were good together
1 Tab BP (see note below)
1 large egg (see note below)
225 ml milk (see note below)
1 tsp sea salt or sauerkraat instead – not both
100g baby spinach leaves* (torn up a bit) – makes about 2.5 cups
100g feta, in small cube *I used almond feta, which is low in salt. (from IGA W’dyte).

1. Defrost egg whites. Mix flour combination together in a medium bowl, add sauerkraat.
Cut up feta cubes. Tear up spinach leaves. If using egg whites, whip them and set yolks aside for elsewhere.

2.Mix first five ingredients well, but not letting in too much air, so just folding really. Then add spinach and  feta.

3..Grease a 24 mini-muffin tin (or 11 large) if not silicon. Cook at 200 degrees C for 20 minutes.

NOTES:
1. *  silver beet is easier to tear than spinach leaves, which need their stem removed before they can be torn easily.

2. I tried avoiding BP by whipping up 2 small egg whites (add yolks to something else). A little water was needed to moisten. This worked but the mixture was slightly dense but okay.

3. I also used sauerkraat instead of more salt – much better! Salt was intrusive!

4.  DON’T LEAVE OUT OF FRIDGE!

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