Cheesy Stuffed Chicky Chick + Alien Eggs
Nothin’ like iced coffee with a crazy straw to start my Wednesday morning!
Oh, and a rerun of Boy Meets World. Can you tell I’m a morning person?!
This morning was day 2 of kicking my rear into gear, and I incorporated a few more exercises into my workout. Same routine as Monday, but added in some killer supersets to kick things up a notch. That workout was courtesy of Women’s Health Magazine.
Last night I wanted to cook up something super tasty for Kman, since he went to work on my blog as soon as we got home. We stopped by one of my favorite markets on our way home from work and picked up some of the ingredients for Courtney’s Spinach, Ricotta, and Sun-Dried Tomato Stuffed Chicken.
I swapped a few things in and out, but pretty much stuck to the recipe.
- 1 cup boiling water
- 4 sun-dried tomatoes, packed without oil
- 1 teaspoon EVOO
- 1/4 cup finely chopped onion
- dried oregano
- 3 garlic cloves, minced
- 2 big handfuls of fresh baby spinach
- heaping 1/4 cup shredded fresh mozzarella cheese
- 1/3 cup low-fat ricotta cheese
- 1/8 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 (6-ounce) skinless, boneless chicken breast halves
Pre-heat oven to 350 degrees F.
Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, and garlic; cook 3 minutes or until onion is tender, stirring occasionally. Add spinach; cook 2 minutes or until liquid almost evaporates. Add tomatoes; cook 1 minute. Place spinach mixture in a bowl; cool 5 minutes. Stir in cheeses, few dashes of salt, and pepper.
Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet (so satisfying! I think I had way too much fun with this part haha) Sprinkle chicken with a dash of S&P (salt N’ peppaaa!)
Divide spinach mixture into 2 equal portions; spoon each down the center of each breast half, leaving a 1/2-inch border at each end. Fold breast sides over filling. *I way overstuffed mine, and in hindsight, I wish I had used a 3rd chicken breast…but c’est la vie! They were still incredible*
Place in a baking dish sprayed with nonstick cooking spray and bake 40 minutes. Remove from oven and dig in!
I love me some veggies in my life, so when the chicken had 15 minutes left in the oven, I quickly whipped up some roasted brussels sprouts.
- Cut sprouts in half length wise
- Blanch, aka put in boiling water for 1 minute
- Drain, then arrange on a baking pan.
- Drizzle some EVOO over them and add few shakes of garlic powder, sea salt, and pepper.
I put them right in the oven with the chick-chick, since both cook at 350 degrees. Cook sprouts for 10 minutes, and remove at the same time as the main dish
This dinner got RAVE reviews from Kman, and he requested that this be a definite repeat meal. Methinks it was a great success!