September 10, 2013

Spinach & Feta Stuffed Chicken Breasts with Roasted Veggies

Oh yes!! I love stuffings! All kinds of stuffings! They make food-life more interesting. I got my hands on 2 beautiful little free-range, organic chicken breasts. They were boneless but the skin was left on. This makes for a lovely little crunchy layer on top of this dish.

I washed these little babies and set them aside. Now its time to prepare the stuffing!!

Spinach & Feta Stuffing

1 1/2 cups frozen chopped spinach, thawed and drained of ALL liquid
1 large toe garlic, minced
1 tbsp minced fresh basil
1 tbsp minced fresh curly parsley
1 teaspoon crushed red pepper flakes
Salt to taste
1 teaspoon Creole Seasoning
1 shallot, minced
1/2 cup marinated feta cheese, coarsely chopped
1/2 tbsp olive oil or use the oil from the feta cheese

Place all of the ingredients into a bowl, mix well and set aside.

Let's prepare the chicken breasts for stuffing! Slice the breasts through the middle, butterfly them. Season them on each side with a little Creole Seasoning, and salt and pepper to taste. Separate your stuffing into equal amounts to put onto chicken breasts.

Fold the chicken over, skin side up and sprinkle with paprika and drizzle with a little olive oil.

Preheat oven to 190C and set the chicken aside while you prepare your vegetables for roasting.

You can use any veggies you'd like to roast. I usually go with things I find that are fresh and beautiful in the market. I used, these lovely, small, waxy potatoes that were a gift after a concert from a little town called Fitjar here in Norway, fresh Brussels sprouts, shallots, peeled and sliced in half, shitake mushrooms, stemmed and sliced, carrots, peeled and sliced, minced garlic, salt and pepper to taste. Okay, here's where it gets interesting! I know a lot of people hate Brussels sprouts, but give them a chance! Put all of the veggies in a baking dish and drizzle with olive oil, balsamic vinegar, (I like to use a balsamic creme) and molasses syrup. Sprinkle with Provence herbs (I use the kind with lavender) and give it a good stir so that all of your veggies are coated. Cover with aluminium foil, shiny side down.

I put the chicken and the veggies into the oven at the same time for 40 minutes. At the 30 minute mark, I uncover the veggies.

Voila!!!! Deliciousness!!!

Your house is going to smell sooooooo good while this cooks! Your belly will be equally happy when you eat this.


Go, eat!!

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