Well, I’ve officially done 4 new recipes for the month of January – that NY resolution is 1/12 complete!
I spent way too long trying to decide what to do for dinner last weekend when Brett was in town. I was aiming for something seafood, but The Seafood Shop wasn’t answering the phone and I didn’t want to make the drive without knowing they were open. I had also planned on Creme Brulee so I could use the porcelain dishes and torch that Brett’s mom Ellen bought me for Christmas. But, I read that it takes 4+ hours to set, and by mid-afternoon we had not even gone grocery shopping. So, I am hoping that next month, I can work in some seared scallops and creme brulee!
The dish that I ended up doing was really inspirational. I definitely re-worked the recipe a bit to cut down some fat and incorporate more color and flavor (original recipe is here.) The reason I found it to be so inspiring is because I realized…I could butterfly, then fill, chicken or pork with ANYTHING. One of my first thoughts was asparagus, cream cheese, garlic and herbs. Maybe I could even hold a drawing – throw dozens of ingredients in a hat and pick four! Seriously, though, it’s endless.
Brett gives the potatoes a 5, his highest (and rarest!) rating. Eat up!
Spinach, Feta and Sundried Tomato Stuffed Chicken
4 skinless, boneless chicken breasts
1/3 C. sundried tomatoes, chopped
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 egg white
4 slices bacon
- In a medium bowl, mix sundried tomatoes, spinach, feta cheese, garlic and egg white until well blended. Set aside.
- Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Season chicken breasts with a bit of salt and pepper. Cut each slice of bacon in half, and wrap each chicken breast with both halves, securing with toothpicks. Cover.
- Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink. Spoon some of the juices in the pan over the chicken before serving.
New Potatoes with Caper Sauce
12 small new potatoes, scrubbed
1/2 cup butter, softened
2 tablespoons capers, chopped
1 tablespoon minced green onion
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (I used 1 TBS dried)
1 teaspoon white wine vinegar
salt and pepper to taste
- Combine the softened butter, capers, green onion, Parmesan cheese, parsley and vinegar in a bowl. Set aside.
- Bring a large pot of salted water to a boil. If potatoes are large, cut into halves or quarters. Add potatoes and cook until tender but still firm, 15 to 20 minutes. Drain.
- Add the caper sauce to the pot of drained potatoes and toss gently to coat. Season to taste with salt and pepper.