Spinach Artichoke Stuffed Chicken
Ahh, what an unexpected gift to have time to kitchen-craft,
AND if I hurry...blog about it!
AND if I hurry...blog about it!
Trim and butterfly 4 boneless chicken breasts. Set aside.
In a large pan:
drizzle olive oil (or coconut oil)
Lemon or lime zest
diced onion (about half a large onion)
chopped mushrooms
several cloves of garlic-crushed
Sautee until it starts to turn transparent.
Then add:
1bag baby spinach
squeeze about half a lime over
Sautee until wilted and let cool.
In bowl combine:
1 cup lactose-free cottage cheese
about 1/2 cup plain Greek yogurt
fresh ground black pepper
Use immersion blender to mix and smooth consistency (like ricotta cheese)
Stir in:
fresh chives (or dried)
fresh parsley (or dried)
1/2 cup crumbled feta cheese
chopped artichokes (not marinated)
cooled spinach mixture
lightly spray (or rub) outsides of chicken with olive oil
dust lightly with flour (optional)
and quickly sear in a hot pan (use the same well flavored pan you cooked the spinach in)
Spread a thin layer of spaghetti sauce in the bottom of a baking dish. Place the chicken (bottom half) in the dish, and spoon the filling over them, put the top pieces of chicken on, add some slivered mushrooms and cover with sauce. Top with some cheese if you want. I used a little bit of finely shredded raw milk cheddar cheese.
Bake at 350 about 45 min or until your chicken is completely cooked. (Might be longer if your chicken breasts were thicker.)
Another version...in a similar dinner a while back, I opted for lemon oil, lemon zest, cilantro and more garlic combined and brushed over chicken (just brown them a little longer) then wrap with prosciutto and bake in a baking dish at 350, about 30 minutes.
Enjoy!
