As promised, I wanted to post the recipe from mine and Nathan's romantic candlelight Christmas Eve dinner.
We had: Spinach and Feta Stuffed Chicken, SnoWhite's asparagus and the hubby's favorite--mashed potatoes.
I love, love making homemade mashed potatoes because I get to use one of my favorite kitchen gadgets--my mixer--but, Nathan got off earlier than expected on Christmas Eve so I whipped up some instant ones instead (in their defense, they were delicious).
One of my favorite cheeses besides the ever-delicious brie, is feta. I love it on a big ole' Greek Salad, fresh pita or stuffed in chicken. And, in my opinion, the best leafy green to enjoy with feta is spinach. I got the idea for this dish from AllRecipes.com (click the link for their version of the recipe), but after reading a lot of mixed reviews, I decided to just mix up my own.
Here's what I did:
- 1/4 c. bread crumbs
- 4 oz. feta cheese
- 1 box frozen spinach, thawed (I'm sure you could use fresh too)
- 2 cloves garlic, minced
- 1 1/2 TSP fresh basil, chopped
- 1 egg
I realized that I had quite a bit of stuffing left, so the above amount would make a perfect stuffing for 4 chicken breasts. I just used the extras and placed on top of our chicken since I only cooked 2 chicken breasts for us.
After the stuffing was good and mixed together, I slit my chicken breasts down the side and stretched them open and then stuffed away!
After stuffing, I wrapped 1 piece of (uncooked) thick-cut bacon around each chicken breast and secured it with a toothpick. I also inserted another toothpick to keep the yummy stuffing from coming out of the chicken.
After they were wrapped in bacon, I basted the tops with extra virgin olive oil and placed in a baking dish and cooked for 35 minutes on 350 degrees, or until done.
Hubby let out a lot of "yums" at the dinner table, as did I. The leafy greens, creamy feta and tender chicken wrapped in bacon was a nice combo to the flavor-full asparagus. And, I'm sure it's not that bad for you, either. Or at least I didn't feel bad when I was eating it. :) I'll definitely be making this one again.