Page 38

STUFFED CHICKEN WITH SPINACH AND SUN-DRIED TOMATOES 4 boneless, skinless chicken breasts, about 4 to 6 ounces each 1 bag ( 12-14 ounces ) fresh spinach, wilted 4 ounces sun-dried tomato, julienned 4 ounces Havarti cheese, sliced 1 clove garlic, minced Salt & pepper, to taste To prepare the spinach: Wash thoroughly; then choose a method for wilting: 1. Coat a nonstick skillet with a light coating of cooking spray. Add the spinach in halves and cook over medium-high heat for 1 ½ to 2 minutes until all spinach is wilted. Remove from heat. 38 | c v-h

2. Bring a pot of salted water to boil. Place spinach in steamer and place steamer into hot water for 1 minute or until spinach wilts. Remove and place in colander to cool. 3. Place spinach and water in microwaveable bowl. Cover tightly. Microwave until spinach wilts in 30-second intervals. For the chicken: Preheat oven to 375 F. On a piece of plastic wrap, lay out chicken breasts flat. Sprinkle each chicken breast with garlic, salt and pepper. Evenly distribute wilted spinach on top of each chicken breast. Then spoon sun-dried

tomatoes on top of spinach on each breast. Then roll up each chicken breast and secure with toothpicks. Lightly spray baking sheet with cooking spray and place breasts on the sheet. Roast in the oven for 18 to 20 minutes or until the internal temperature is 165 F. Remove the chicken from the oven. Place a slice of Havarti cheese on top of each chicken breast; cover the sheet pan with aluminum foil. Let stand for 5 minutes Remove from the oven and place sliced cheese on each chicken breast and cover with aluminum foil. Let stand for 5 minutes and serve with mushroom cream sauce. Serves 4.

Profile for Waterloo-Cedar Falls Courier

Fall 2018  

Fall 2018