Monday, February 16, 2009

stuffed chicken breasts with roasted garlic cheddar mashed potatoes

Last night's supper was to involve phyllo somehow, but I forgot it in the freezer, so I made up a meal with what I had on hand and whoooo boy. You have to try it. Delicious!
It looks tricky but it is rather simple to do and worth the extra time

2 large chicken breasts
1/2 package frozen spinach thawed and drained well by squeezing in a towel
1/2 c crumbled feta
1 lemon
1tb alsamic vinegar
1t greek salad dressing
3 black olives
1 green onion
4 large mushrooms, diced up small
1/4 c diced red pepper
2 cloves garlic
1/2 T oregano and pepper
1/2 c bread crumbs

4-5 red potatoes
1 toe garlic
olive oil
1/2 c grated old cheddar cheese
1 T butter

Warm the oven to 350.
Take a toe of garlic, cut off the top and drizzle a T or so of olive oil on it and wrap it in tin foil, with the cut off part facing up. Place it in the oven for ~20 minutes until roasted to softness. You'll need it for the potatoes later.

Take 2 large chicken breasts and pound flat and thin. Set aside.
In a bowl, add spinach, feta, green onion, red pepper, mushrooms, olives (cut up small), garlic (crushed) and oregano and pepper,vinegar and dressing (olive oil of you don't have it). Mix the filling together well.
Divide the filling in half, and place it on the chicken breasts, folding the breast around it and holding it shut with a few toothpicks as best you can. You just need to keep it together for baking - nothing perfect. There might be some leftover filling that won't fit in- just sprinkle filling on top of the dish once it is in the pan. Roll the stuffed chicken in breadcrumbs as best you can.
Take a lemon and cut one half of it into 4 slices. Place the 4 slices on the bottom of a small baking dish. Place the two stiffed chicken breasts on top of this. Squeeze the juice of the remaining half of lemon over the chicken. Drizzle with a bit of olive oil. Sprinkle remaining topping on top of the chicken.
Bake for 25-30 minutes, until chicken is done and the top is turning golden. Overbaking will make it a bit dry, so pull it out as soon as it looks done. Serve immediately with a steamed veggie of your choice and the potato side I did last night - roasted garlic cheddar mashed potatoes.

For the potatoes:
While your chicken is baking, you can make the potatoes easily. You'll need to boil up the peeled red potatoes, cut into smaller pieces to speed cooking. Once cooked, drain and add 1T butter. Take the toe of roasted garlic you made with the chicken and squeeze in the yummy baked garlic (1/2 of it - all of it, depending on your love of garlic. Roasted garlic is very mild, so put in a bit more than you think you need to. I used it all). Then add about 1/2 c grated old cheddar cheese and 1/4 t fresh black pepper. Mash/puree the potatoes with a hand mixer into a yummy cheesy garlic goo.

Enjoy with a glass of your favourite white wine.
Go on...:)