spinach stuffed chicken breasts

evenings when i'm not under a time constraint, i like to try a new dish– one that will take time to learn or develop . . . last night was that kind of night. jim was working late, so i was free to do some experimenting. i knew i needed a dish that would also hold over for reheating, and this is what i came up with:

several days ago my friend, lynne, told me that our neighborhood grocery is now carrying amish chicken which i've wanted to try. so i stopped on the way home and got two of gerber's fresh, butterflied chicken breasts. http://www.gerbers.com/

i've  stuffed a turkey, a pasta shell, and an enchilada, but never a flattened piece of meat. so i was excited to work with the butterflied chicken which lay there, prostrate, on my counter, eager to be stuffed– me, eager to do the stuffing. but, what to stuff it with? i found spinach & bell peppers along with some celery in the frig., & a fresh tomato. the following recipe is what i concocted with what i had . . . the result was succulent, delicate but flavorful, and pretty on the plate. it also reheated well maintaining the juiciness. 

jim's words, "this one's a keeper".

2 stuffed chicken breasts

• 1/2 an onion, finely chopped 

• about 1/3 cup of minced orange bell pepper

• several stalks of celery, finely chopped

• about 3 cups veg. bouillon

• 1&1/2 to 2 cups chopped spinach

• about 1/2 cup grated parmesan cheese

• fresh herbs

• s&p

• 2 butterflied chicken breasts, flattened with a meat pounder

preheat the oven to 375 degrees

sauté the onion, pepper & celery in about 1&1/2 c of the veg. bouillon until tender. then add the chopped spinach & stir until wilted. let it cool & then toss with grated parmesan & season with herbs (i used dill), s&p.

put as much of the spinach mixture as possible on one half of each chicken breast & fold them over. secure with toothpicks. coat the bottom of a skillet with olive oil & set the chicken in the pan. roast about 7-8 min. then add the rest of the broth, increase the heat to 400 & cook until golden, simmering & cooked through- about 15-20 min. set aside to rest.

add a little white wine to the pan fond & simmer until reduced.

to serve: slice each roll in 1/5s & top with the simmered reduction & fresh chopped tomato.

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