Family Dinner... September 2010. Nearly a year after I start the blog and I have a full house for dinner. So much fun... tight quarters, but fun! I decided to try a new recipe, which is usually a risk for company, but what better guinea pigs than family, right?
A bit of a Mediterranean spin on standard baked chicken: spinach, pine nuts, feta and garlic... all stuffed into a pocket (this time on the side of the chicken rather than the top...lesson learned).
And while the chicken bakes: wine... we never forget wine...
Great flavors, but it was missing just a little something... a sauce... more seasoning... not sure. I'll have to work on this one a bit. The currant couscous was a great side, though! All in all, a good choice for a fun, family dinner.
Chicken Stuffed with Spinach, Feta, and Pine Nuts
5 ounces fresh spinach, chopped
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth
Preheat oven to 350 degrees.
Heat a large nonstick oven-proof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in colander; press until barley moist. Wipe pan clean.
Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350 degrees for 15 minutes or until done.
This was a really easy one, especially since I was sure to prep everything before I started cooking. I knew I'd be distracted with all the company and was sure I'd forget something (which I still did) and wanted to be sure to be able to enjoy my family while I cooked (which I still did). I missed adding the lemon juice to the spinach / cheese / nut / garlic mixture. Maybe that's what the end result was missing... I'm sure it would have brightened it a bit, not sure if it would have made all the difference.
Since there were several of us, I baked the chicken in a 9x13 pan rather than in the skillet that I browned it in. Other than being one more pan to clean (which Mom did... thanks Mom!), it worked out perfectly.
I would definitely recommend this recipe... let me know what you think and if you decide to add a little something extra.