Chicken stuffed with Spinach and Cheese
4 chicken breasts
10 oz frozen spinach
1 leftover cheeseball or 8 oz cream cheese
1 onion
1tsp dry mustard
2 garlic cloves
Parsley if available from coating the cheeseball
Dry Seasoning powder with salt
Bread crumbs
Egg wash (optional)
Slice breasts in half horizontally to end up with 8 thin chicken cutlets. Pound lightly, just enough to show them who’s boss. In a food processor*, combine all other ingredients to make a paste. Sprinkle breasts with Adobo, garlic powder, season salt or whatever seasoning you like. Smear blops of spinach/cheese mix on inside of chicken breast and fold over. Set in a 9x13 pan. (Can be made up to this point and refridgerated ahead of time). Heat oven to 400 F. Sprinkle top of chicken lightly with breadcrumbs. (Egg wash can be used to make sure crumbs stick). Bake 45 min or until chicken is done.
*Chef's note: if you dont have a food processor, skip this recipe and move onto something else. It comes together in a snap with the aid of power tools.
The Dish: A friend of mine at work is pregnant with her first child (girl, Madeline, due Dec 20). The Science department threw her a baby shower last week. I decided to make a cheeseball, but there was so much food, that it only ended up getting picked at. Unfortunately, it wasn’t as good as cheese balls that have emerged from the Red Room. Hey, you can’t always be the star…