Spinach Stuffed Chicken

This delicious recipe will leave you wanting more! Juicy chicken breast stuffed with spinach, mozzarella cheese and tomatoes. Mediterranean inspired, Spinach Stuffed Chicken Breast can be paired with your favorite pasta or rice and veggie!

 

 

What you will need:

1 cup of frozen spinach (thawed and drained)

1 medium ripe tomato (diced)

1/2 cup of shredded mozzarella cheese

1 1/2 tablespoon of minced garlic

1 tablespoon of oregano

2 Boneless Chicken Breast

salt and pepper, to taste

1 tablespoon of chicken seasoning mix (recipe follows)

 

Oozing with greatness!

Oozing with greatness!

1. Combine the first 5  ingredients in a mixing bowl. Season with a touch of salt and pepper.

2.Cut into the side of the  breast to create a “pocket” for your stuffing. Season the chicken with the seasoning salt and black pepper.

3. Stuff your spinach mix into the pocket and sprinkle with a pinch of salt.

4. Heat oil in a nonstick pan over medium-high heat. Brown chicken on both sides (Presentation, the smoother side, first). Then transfer the pan to a preheated (375 degrees) oven for about 12-15 minutes.

5. Let chicken rest on a plate for about 5 minutes then slice and serve!!!!!

 

 

 

Chicken Seasoning Mix

 

1 teaspoon granulated garlic powder

1 teaspoon granulated onion powder

1 teaspoon dry parsley

1/2 teaspoon of poultry seasoning

1 teaspoon paprika

 

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Easy Week Night Dinner – Stuffed Peppers

This is a perfect midweek quick and flavorful recipe. When picking peppers look for ones with flat bottoms. Many recipes will advise you to boil the peppers prior to baking them, I personally like the crunch. But if you would like softer peppers you can bring about 6 qt of water to a boil and add peppers for approximately 3-4 minutes.You can also make the rice the night before. Please allow rice to cool. You can do so by spreading on a baking sheet.

Prep

What you will need :

Yields 5 peppers

5 large bell peppers

2-3 boneless chicken breast (pounded evenly)

1 cup of cooked rice

1 medium onion (chopped)

1-2 cloves of garlic (minced)

1 can of diced tomatoes

3-4 sprigs of fresh thyme (take thyme off sprigs)

1/4 cup of chopped basil

1/4 cup of chopped parsley

2 tablespoons of oregano

2 tablespoons seasoning salt

1/2 tablespoon of paprika

salt and pepper

1 pkg of mozzarella cheese (shredded)

2 tablespoons of olive oil and a separate 1 tablespoon

Preheat oven to 350 degrees.

1. Cut off the tops of the peppers, and remove seed core.

2. Season chicken breast with oregano, seasoning salt, paprika, salt and pepper (your discretion).

3. Heat oil in a skillet, medium-low heat, and cook chicken for 12-14 minutes (turning once). Once cooked, set chicken aside for 5 minutes. Cut across width wise then in half.

4. In another skillet, heat the tablespoon of oil, add onions and about two tablespoons of diced tomato liquid, cook until translucent, about 2-3 minutes. Season with salt and pepper and add garlic.

5. In a large bowl combine cooked rice, onion-garlic mixture, 4-5 tablespoons of diced tomatoes (add some of the liquid also), chicken, basil, parsley, thyme and about 1/4 cup of cheese. Mix well and stuff the peppers.

6. Top the peppers with mozzarella cheese and bake for 20-25 minutes.

7. ENJOY!!!!!!!!!!!!!

Stuffed Peppers

Molto Buono – Shrimp Fra Diavolo

 

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This is the ultimate 25-30 minute meal! Full of flavor with little effort. I’m not a measuring cup kinda girl but here’s what you’ll need.

2lbs or raw shrimp. (peeled, deveined, tail-on)

Two cloves of garlic minced (about a tablespoon and a half)

1 medium onion (chopped)

1/4 cup of Italian parsley

1/4 cup of basil

3 tablespoons of oregano

3 tablespoons of olive oil

1 cup of white wine

1 1/2 tomato diced or can of diced tomatoes (will not effect the taste)

Red pepper flakes (to taste)

Salt

Pasta of your choice (Linguini, Angel Hair, etc. )

1. Boil water in a deep pot for pasta.

2. Toss shrimp with salt, red pepper flakes. Heat oil in large skillet. Add shrimp. Toss once. When done (1-2 minites) set aside on a plate. Sprinkle with cayenne pepper or more red pepper flakes, if desired.

3. Add onions, tomatoes, wine and oregano. Cook for 2-3 minutes. Add garlic.

4. Water should be boiling, add salt (if desired) and a drop of olive oil. Cook pasta al dente and plate.

5. Add shrimp back to sauce and let it thicken. About 2 minutes. Turn the skillet off. Add basil and parsley. Serve over pasta.

Presto! Little Italy in you’re dining room! Or sofa! ☺