Welcome to a very snowy Monday, at least in Columbus! There are only a few days left before Chase and I embark on our cross-country(ish) road trip to see as much family as possible for the holiday season. It's gonna be a doozy. (Which is a funny word).
In honor of all this snow, I'm revisiting the recipe that Bobbi and I made when we spend a day snowed (iced) in last year. The power had gone out in my apartment, and Bobbi was nice enough to let me crash and cook at her place. We made this stuffed chicken, and a cake since it was supposed to be the day of our joint birthday party, and we enjoyed a festive night in.
I originally found this recipe on Better Homes & Gardens, and made it with Chase one day when we were feeling ambitious. We made a few modifications as we went, and below is the recipe we came up with, the one Bobbi and I made together that snowy day.
Happy cooking!
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Feta & Spinach Stuffed Chicken January 16, 2010
** Note: Requires marination time! **
Ingredients
3-4 chicken breasts
4 cups chopped spinach leaves
½ cup chopped onion
6 oz (¾ cup) feta cheese
2 Tbsp olive oil
2 tsp paprika
1 tsp salt
½ tsp pepper
¼ tsp cayenne pepper (optional)
Directions
1. Trim fat off the chicken breasts. Make a pocket in each, slicing the breast like you are making a pita. Do not cut all the way through to the other side!
2. In a bowl, combine the spinach, cheese, onion and black pepper. Spoon spinach mixture into pockets in the chicken.
3. Tie kitchen thread around each tenderloin to hold the stuffing. (I didn't have thread, so I used toothpicks to close the pockets.)
4. In a small bowl, combine oil, paprika, salt and cayenne. Brush the mixture over each chicken breast.
5. Wrap the breasts individually in plastic wrap. Refrigerate and let marinate for 4 to 24 hours.
6. Approximately 1 hours before you're ready to eat, preheat the oven to 375 degrees.
7. Unwrap the chicken and place in a shallow pan. Bake in the oven for 40 minutes.
8. Remove from the oven. Let chicken rest in the pan for 5-10 minutes. After it has rested, carefully slice the chicken to show the stuffing.
9. Serve and enjoy.
Making pita slices in the chicken.
Securing the stuffing by pulling the bottom chicken lip over the top and
toothpicking in place.
Beautifully stuffed and baked. Happy cooking!
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