Foodie Friday {Baked Stuffed Chicken}…

TGIF!  Im gearing up for a busy weekend – full on closet remodel is on my agenda!  Not my closet…silly. 😉

Whipped up anything yummy this week?  I sure did!  Two of which I have already blogged about. 1) Crock Pot Enchilada Lasagna (SO good) 2) Meatballs (Raymond’s favorite)!

I did try out a new recipe this week — courtesy of Southern Living Magazine.  De.lish.ous!

BAKED CHICKEN ROULADE

  • 4 Chicken Breasts
  • 1/2 tsp salt
  • 1/2 pepper
  1. Lay chicken breasts flat on cutting board.
  2. Cut in half but not all the way through.
  3. Open breast. Season with salt and pepper
  • 1 package (5 oz) fresh baby spinach
  • 1-2 garlic cloves, minced
  • 1/2 small onion, minced
  • 1 tsp olive oil
  1. Saute ingredients in a saucepan over medium heat.
  2. Spinach will wilt.
  3. Top chicken with spinach mixture.
  4. Add washed & cut asparagus spears to chicken.
  5. Roll chicken while stuffing mixture as you go.
  6. Secure with wooden picks (or toothpicks).
  7. Heat 1 tsp oil & 1 tbsp butter in saucepan.
  8. Brown chicken on all sides.
  9. Transfer chicken to baking dish.
  10. Drizzle with any remaining butter from pan.
  11. Bake 15 minutes.  425 degrees.

In the meantime…

  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1 tbsp all purpose flour
  • 2 tbsp dry white wine
  • 3/4 cup chicken broth
  • 1 tsp lemon juice, fresh
  • 2 tbsp capers, drained
  1. Saute garlic and butter until garlic is fragrant.
  2. Whisk in flour.  Cook 1 minute.
  3. Add white wine, stirring constantly 1 minute.
  4. Whisk in chicken broth and lemon juice.  
  5. Cook 2 minutes until thickened.  
  6. Stir in capers.  
  7. Serve over chicken.  
So it seems like a lot, but cook the sauce while the chicken is baking.  I also made the spinach mixture and stuffed the chicken a few hours before I decided to bake it.  I kept it covered in the refrigerator.  When I was ready to cook dinner, I browned the chicken while the oven was preheating.
You can also make the sauce ahead of time and keep it in the refrigerator.
Enjoy! 🙂
Until next time…
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