This is surprisingly simple. Well, simple in terms of stuffed meats. I made this spontaneously one day with chicken thighs that I deboned. Meep liked it so much that he asked me to remember what I did and to write it down. I am notorious for making dishes and never ever able to duplicate them because I just use what I have at hand.
So I took a mental note and made this a few more times. So here it is
I served the chicken w roasted potatoes and different variations of potatoes. ^_^
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What you will need:
3 chicken breasts
3 cloves of garlic (minced)
1 cup of mushrooms (about 10 pieces of button mushrooms sliced)
1 big bowl of spinach (about 2 handfuls… please note that I have BIG hands)
1/2 cup feta cheese (optional)
splash of white wine (maybe 2 tablespoons) (optional)
1 tsp of lemon juice (optional, just leave it out if you don’t have any lemons lying around)
2/3 teaspoon dried oregano (rosemary or thyme is pretty good too)
salt and pepper to taste
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Step 1 – Prepare the filling/stuffing.
Heat up 1 tablespoon of olive oil
Add minces garlic and saute for about 30 secs (medium high heat)
Add mushrooms and cook it down for about 30 secs
Add white wine and cook it off – another minute
Add spinach
Cook spinach on high heat till liquid evaporates
Season with a little salt and pepper. If it is still runny strain the mixture
Let mixture cool
Add in Feta cheese.
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Step 2 – Preparing the chicken breasts
please ignore the frostbite my chicken breast had. I just buy the frozen breasts that comes in 2 lb bags. They are more budget friendly.
Slice chicken to make a bigger piece (about 1/3 of the thickness down) – cut but not all the way through.. shown below
Flip chicken over and repeat above step… but cut in the OPPOSITE direction of the first piece
You will get….
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Step 3 – pounding the chicken – this ensures even thickness throughout the chicken. I have seen some people pound the chicken breast to flatten and widen it (try that if you aren’t too excited about using a really sharp knife)
Place a piece of saran/cling wrap on the top of the chicken breasts
Pound the meat – before i got my meat pounder thingey – i used a small pan
Your chicken should turn out like this…
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Step 4- Season the chicken
Rub lemon juice over the chicken
Sprinkle the oregano and black pepper salt all over the chicken breast ( on both sides)
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By now the spinach mix would be cooled. Time to roll the chicken!
Step 5 – “Stuffing” the chicken.
Take 1/3 of the mixture
Place it a little off the middle of the chicken breasts
Roll one side over
and keep rolling.
Careful not to overstuff the chicken.
Time to seal the ends. 2 ways:
1- toothpicks/skewers (I tend to use 3 – 1 through the middle as well for better hold)
2 – Tie with cook’s twine/string
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Step 6 – Heat up a oven safe pan with couple tablespoons of olive oil
Sear chicken breasts on medium high heat
Then pop into preheated oven
Oven is set at 350F.
Leave chicken in there for about 18 mins.
Take it out and let the meat cool for a few minutes before cutting up
Cut into pieces (don’t forget to remove skewers or string)
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Note: Deglaze pan with some chicken stock and let it reduce slightly – this makes for a good light sauce.
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Plate and serve with whatever you like. ^__^
Meep wanted bacon wrapped asparagus. It was a weird combination but I gave it to him anyways.
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