Wednesday, May 21, 2008

Wednesday Night Dinner: Veggie Stuffed Chicken

Veggie Stuffed Chicken

Before I head to bed REALLY early to try and kick the sick, I bring you tonight's dinner…Veggie Stuffed Chicken. Yum, and healthy I would guess.

Veggie Stuffed Chicken (serves 2 with enough left over veggies for a very hearty omelet for 2 in the morning)

• 2 boneless chicken breasts (approx 4 oz), thawed and pounded
• 1 Tbs butter
• 1 small white onion, chopped
• 1 container of mushrooms, chopped
• 1 Tbs minced garlic
• 1 tomato, chopped
• 1 bag of baby spinach
• 2 Tbs crumbled feta cheese

0. Preheat oven to 350 F.
1. Cook onion, mushrooms & garlic in butter until everything has sweated down to about half volume.
2. Add tomato & spinach, cook until spinach is wilted.
3. Place chicken breasts on sprayed baking sheet. Place a couple tablespoons of veggie mix onto center of each breast.
4. Sprinkle 1 Tbs of feta onto each breast.
5. Roll breast around veggies & cheese. Make sure ends are on bottom, so it stays rolled up. Top each breast with a bit of additional veggies (just a little spoonful).
6. Bake in oven for 15 - 20 minutes, until chicken is thoroughly cooked.

7. Make an omelet for 2 the next morning using all the leftover sautéed veggies! Yum, what a great way to start the day.

1 comment:

Linnea said...

Wow, that chicken really looks nice and stuffed! What a great recipe... simple and healthy! I'm going to have to try it :o) Hope you're feeling better!