This recipe from an old copy of Cooking Pleasures magazine has only ingredients I like: chicken, spinach, fresh basil (yum!), garlic and tomatoes. I had always put this one off just because of the quantity, but this time, I couldn't pass it up. I increased the amount of bread crumbs from 6 tbsp to about 1/2-3/4 cups because I can't stand to run out of breading when my fingers are all gooey.
6 tsp olive oil, divided
1 medium white onion, chopped
6 garlic cloves, chopped
1 (5-oz.) bag baby spinach,chopped
2/3 c fresh basil, chopped
1 tsp salt
1 tsp freshly ground pepper
1 (14 1/2-oz.) can diced tomatoes, undrained
3/4 cup (3 oz.) shredded Parmesan cheese, divided
6 boneless skinless chicken breast halves
6 tbsp Italian-seasoned dry bread crumbs
In large nonstick skillet, heat 2 teaspoons of the oil over medium heat until hot. Add onion; cook 2 minutes or until onion just begins to wilt.
1 medium white onion, chopped
6 garlic cloves, chopped
1 (5-oz.) bag baby spinach,
2/3 c fresh basil, chopped
1 tsp salt
1 tsp freshly ground pepper
1 (14 1/2-oz.) can diced tomatoes, undrained
3/4 cup (3 oz.) shredded Parmesan cheese, divided
6 boneless skinless chicken breast halves
6 tbsp Italian-seasoned dry bread crumbs
In large nonstick skillet, heat 2 teaspoons of the oil over medium heat until hot. Add onion; cook 2 minutes or until onion just begins to wilt.
Add garlic; cook 30 to 60 seconds or until fragrant.
Bake 30 minutes or until golden brown and chicken is no longer pink in center. During last 5 minutes of baking, sprinkle with remaining 1/4 cup cheese.
A bit of a pain to make, especially if the chicken isn't sliced evenly meaning that the toothpicks wind up shredding the chicken instead of becoming firmly seated. Also, I wouldn't try preparing this if you are in a rush as I'm confident having cool/cold filling is necessary to assist in keeping it in the breast. The near 2 hours and effort was worth it -- this chicken tasted fantastic!
I wonder if it will freeze well, making a convenient meal for another day (or two).
Cost:
Add spinach, basil, salt and pepper; cook 1 minute or until spinach and basil are limp.
Add tomatoes; increase heat to high.
Cook 8 minutes or until almost all liquid has evaporated, stirring frequently.
Remove from heat; stir in 1/2 cup of the cheese.
Place in large bowl; refrigerate until completely cooled. Wipe skillet clean. Heat oven to 350°F.
With small sharp knife, cut pocket in each chicken breast, cutting almost to other side but not all the way through.
Spoon about 1/3 cup filling into each pocket; secure with toothpicks.
Place bread crumbs in shallow bowl. Dip chicken in bread crumbs to coat both sides.
In same skillet, heat oil over medium-high heat until hot. Add chicken breasts in batches; cook 3 minutes or until browned on all sides.
Place in shallow baking dishes (I used two 8x11's).
Bake 30 minutes or until golden brown and chicken is no longer pink in center. During last 5 minutes of baking, sprinkle with remaining 1/4 cup cheese.
A bit of a pain to make, especially if the chicken isn't sliced evenly meaning that the toothpicks wind up shredding the chicken instead of becoming firmly seated. Also, I wouldn't try preparing this if you are in a rush as I'm confident having cool/cold filling is necessary to assist in keeping it in the breast. The near 2 hours and effort was worth it -- this chicken tasted fantastic!
I wonder if it will freeze well, making a convenient meal for another day (or two).
Cost:
- onion: $0.20
- spinach: $1.99
- fresh basil: $4
- tomatoes: $0.80
- Parmesan cheese: $1
- chicken breasts: $6
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