Dinner last night was inspired by a recipe for stuffed chicken breasts that I saw in the paper earlier in the week. I didn’t like the specific stuffing in that recipe, but liked the idea so went searching for variations on the theme.
The recipe I ended up using was from Food.com, and featured a stuffing of feta cheese, sun-dried tomatoes, garlic, red pepper and bread crumbs. There were a few ways people had tried this, including both rolling the chicken around the stuffing as well as slicing the breast then stuffing it. I had purchased some thin cut breasts so went with the former method, but the best I could do was to fold it over the stuffing and secure with a toothpick. The amount of stuffing the recipe called for was WAY too much to fit in the chicken. I threw some of this into the couscous I made as a side, but still had lots left over. You could make half the amount of stuffing and have plenty.
Served this with spinach sautéed in garlic. The choice of spinach was influenced by a picture my friend Rich posted on Facebook of fresh spinach from his greenhouse. Unfortunately my spinach came from a bag, but sautéed up with garlic and then drizzled with some lemon resulted in a nice side dish none the less.
The whole picture of chicken, couscous, spinach along with some cranberry sauce was an enticing dinner, although did find the stuffing a bit on the salty side. Because of that I’d give dinner a 6 or 7 on a scale to 10.