In an effort to not be worthless when it comes to being in the kitchen, I’ve decided to commit to making a meal at least once a week.
I must say that the only time that I may have picked something that was a little out of my league was last week with the Italian Drunken Noodles (which will also be featured here sometime next week). And honestly that was only because I had to YouTube how to core a bell pepper.
Yes. I’m thirty and I didn’t know how to do that.
But I do now! Anyway, more on that adventure next week. This one was a lot easier:
Feta & Spinach Stuffed Chicken
|¾||cup crumbled feta|
|½||cup thawed frozen chopped spinach, squeezed dry|
|3||tablespoons cream cheese|
|¼||cup chopped scallions|
|2||cloves garlic, minced|
|4||6 ounces boneless, skinless chicken breasts|
Preheat oven to 450 degrees . In bowl, mix first 5 ingredients. Cut a lengthwise pocket into each breast; season the pocket and stuff with spinach mixture. In ovenproof skillet, heat EVOO over medium-high and cook chicken until golden, 4 minutes per side. Transfer to oven and bake 5 to 7 minutes.
Yep and that is seriously all.
And then it looks like this:
I didn’t have to change anything on this recipe. Although you can (and probably should) spice it up a little bit. If you go to New Orleans, find some Kitchen Witch spice, and enjoy the heck out of it!
Try it this weekend; super easy, and maybe some leftovers for later!