Tuesday, November 2, 2010

Stuffed Chicken-- with spinach & caramelized onion

 Chicken Breasts--boneless & skinless
frozen chopped spinach cooked and squeezed till drained
 cream cheese
salt & pepper
garlic powder
red pepper flakes
Gruyere cheese

Caramelize onions in saute pan with canola oil, remove and in same pan saute leeks till slightly wilted add to onions set aside.

Place cream cheese, spinach, seasonings (to taste) in food processor and mix.

Slice chicken breasts lengthwise to form a pocket, spread cream cheese mixture in pocket with some of onion & leek mixture secure with tooth pick or just fold over.  Place in baking dish top each chicken breasts with a slice of Gruyere chicken and bake just till chicken is done about 30 min @350.

Meanwhile make Roasted Red Pepper sauce:

Roasted Red Peppers
container of Greek yogurt, plain

mix in food processor to make sauce

to serve:  Place red pepper sauce on plate top with chicken, in this photo served with Butternut Squash with Pasta and salad of mixed greens, onion, walnuts, cranberries & balsamic vinaigrette.

No comments:

Post a Comment