Let’s just state the obvious here.
I’m having trouble finding time to post. It’s the end of the school year, and studying comes first. I also sound like my mom right now.
The posts will never stop, but for the next week they’ll be slowwwed. Really, 1 week. 1 week. Actually, now as I’m writing this my next post is four days away. Changes your whole world, right?
But today’s post comes from a very special guest blogger, with a fabulous dinner recipe. (What’s that, real food?) Her name is my mother. Yes, the wonderful cook herself has graced us with her mouth-watering recipe. Yes, she can cook. Although she often puts it off in favor of more “relaxing” activities (something Lucille Bluth might do) she can cook. And this chicken is not short of any gourmet meal. It’s a heavenly combination of fresh mozzarella, sun dried tomatoes, and a lil’ bit of love. I’m not corny.
So without further ado, here is your first summer meal.
Italian Stuffed Chicken Breast over Sauteed Spinach
4 boneless skinless chicken breasts (the thickest ones available)
1 4oz jar sun-dried tomatoes (julienned and packed in oil)
1 8oz ball fresh mozzarella (coarse chopped)
7 large leaves fresh basil (coarse chopped)
2 eggs (scrambled)
1 bag of fresh baby spinach
4 cloves garlic (coarse chopped)
Preheat oven to 375F. Using a small knife, cut a pocket in each chicken breast (pocket should be the entire inside of the breast). In a large bowl, mix sun-dried tomatoes (with most of the oil), mozzarella, basil and sea salt. Stuff chicken with mixture. Using toothpicks, close up the hole in the chicken breast. Coat the bottom of a frying pan with Olive Oil and heat over medium-high heat. Dip chicken in eggs and coat with bread crumbs. Fry in oil just long enough to brown the chicken (approx. 30 seconds per side). Arrange on a baking pan and place in oven to bake for 20-25 minutes. When chicken is cooked and removed from the oven, place 4oz of Olive Oil in a frying pan and heat over medium-high heat. Add garlic and allow to brown. Add spinach and keep it moving in the pan constantly for 20 seconds. Remove spinach from pan immediately and place on plates.