tiesandstilletos

Chicken Breasts Stuffed with Spinach & Gouda Cheese

In Recipes/Food on July 27, 2011 at 12:01 AM

When we first started dating….well, let’s just say, in the words of Howard Hewitt with Shalamar, “the second time around”,  Kenya made a dish that became one of Dennis’ favorite.  We have a few cooking stories that we can share later, but for now, we thought we’d share some great recipes every now and then that are simple yet delectable. We aren’t chefs or expert food critics, but hey, we like what we like.

Although the kids were so-so about this dish, they eventually ate it and all was good in the Pierre household.  This is a pretty good Sunday dish, which makes for good Monday leftovers.

Good Food!  That’s What’s Up!

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Chicken stuffed with Spinach and Smoked Gouda

This recipe has been made with both boneless, skinless chicken breasts and with skin, rib-in breasts (which seem to be harder to find).  Nevertheless, both are very good.  Because the skin protects the cheese from burning, however, the breasts with skin is suggested.

Ingredients:

* approx. 6 chicken breasts
*spinach (1 bunch or a bag of baby spinach)
*fresh garlic cloves  (the more the better, right?)
*lemon
*SPOG (Salt, Pepper, Onion powder, Garlic powder) (Hey, if Rachel Ray can have EVOO, we’ve got SPOG! 😉  )
*onion
*olive oil
*herbs: fresh rosemary and basil leaves
*smoked gouda cheese (make sure it’s smoked for best flavor)

PREPARE SPINACH

  1. In a skillet add olive oil
  2. Add freshly washed spinach.
  3. Season with SPOG and sauté until slightly withered.
  4. Set aside.

PREPARE CHICKEN

  1. Wash chicken breasts and pat dry.
  2. Season with SPOG.  If you like other flavors on your chicken, add those too.
  3. Pour olive oil into a skillet on medium heat
  4. Cut lemon in half and slice half the lemon in about 6 thin slices
  5. Slice garlic cloves
  6. Slice medium onion into about 3 slices and separate the rings
  7. Place garlic, onions, rosemary and lemon in the olive oil.
  8. Make sure the olive oil gets fairly hot and is able to absorb the flavors of the lemon, garlic, onions and rosemary.  Mmmmm! Doesn’t that smell fabulous?
  9. Brown chicken breast in skillet.  Place chicken into skillet and brown on each side about 5-7 minutes.  Use tongs to turn the chicken over.
  10. Set the chicken aside in a shallow baking pan.
  11. You can save the olive oil and seasonings to pour into the pan and over the chicken after they are stuffed.

PREPARE CHEESE

Grate gouda cheese on a grater.  Because the cheese is so soft, it’s best to work with a full block and quickly.  Also, it is better to grate the cheese than to merely cut it into little blocks.  For some reason, the texture is just different, even though it is going to just be stuffed in the breast to melt.  Don’t know why but just noticed a difference.

STUFF BREASTS

  1. The easiest way to stuff the breasts with the spinach and cheese is to take a spoon and carefully place the spoon in the skin atop the breasts to create a pocket.
  2. Take a spoonful of spinach and stuff it in the breast pocket.
  3. Take a spoonful of cheese and stuff it in the breast pocket.
  4. Put as much in the pocket as the pocket will hold.  Try to push both the spinach and cheese as far down into the pocket so that it’s hidden under the skin without too much exposure.
  5. Repeat for all of the breasts and place all of the stuffed breasts in a shallow baking pan.
  6. Place a leaf of basil on top of each breast.
  7. You can squeeze the other half of the lemon on the chicken breasts for a little more flavoring.  Also, you can add the seasoned oil that you browned the chicken in over the breast for a little more juiciness.
  8. Bake for about 45 minutes on 350o degrees.

SERVE!

The picture above shows the chicken breast atop wild rice.  This was a good combination and was served with salad and hot rolls.  We suggest Sister Shubert’s® Parker House Style Rolls (and that’s only if Mama Pierre and her homemade yeast rolls aren’t available). http://www.sisterschuberts.com/products/nutrition.dT/parker-house-style

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  1. Great blog. My first time seeing and I am very inpressed. I can’t wait to try this!

    Thanks

  2. Sounds yummy!! I will just come over when you make it again! Lol! Seriously, I will try to make this some day!
    Robin

    • We wish we would have told you to come over Sunday. We had plenty as somehow it was factored to have 1 breast per child when in reality they definitely needed to split 1. Actually, they could have all split 1 (you know we have little birds). 🙂

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