Monday, February 13, 2012

Save the Ta-Ta's

I know I'm a full four months past Breast Cancer Awareness month...or a good eight months early, depending on your perspective. But I'm not really intending to write about saving the ta-ta's in the usual  meaning of the phrase. We have a mildly inappropriate reference for certain anatomical chicken parts here in my crazy kitchen. What's for dinner? Chicken boobies. What do we grill to put in our panini sandwiches? Chicken boobies. What do we eat so much of the Music Man thinks he may be growing feathers? Chicken. Boobies. Did you catch the "crazy" part about life in my kitchen? We've perfected crazy around here. We eat our chicken boobies many ways, sometimes healthy...sometimes not. Here we've stuffed them - a little implant, if you will - to make them more filling. Before I digress to the level of raunchy (as if I wasn't there already) I shall give to you my super yummy stuffed chicken boobies at approximately 184 calories per serving.

Spinach Stuffed Chicken

6-8 boneless, skinless chicken breasts, thawed
2 Tbs. olive oil
2 small onions, chopped
1 1/2 cup sliced mushrooms
2 carrots
1 celery stalk
1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
1/2 cup bread crumbs
3/4 cup fresh grated permesan cheese
1 cup chicken broth

Place mushrooms, carrots, and celery in the bowl of a food processor. Pulse to chop, set aside. Heat oil in a large nonstick skillet over medium heat. Add onions and cook until softened, about five minutes. Add mushroom mixture and continue to cook, stirring occasionally, another five minutes. Remove skillet from heat, stir in spinach, bread crumbs, parmesan and 1/4 cup of broth. Set aside. Using a sharp knife, make a horizontal cut in each chicken breast creating a pocket for the spinach mixture. Stuff each breast with spoonfuls of stuffing mixture and place in a 9x13 baking dish. Pour remaining 3/4 cup of chicken broth into the baking dish, around the chicken and lightly sprinkle each breast with garlic salt and pepper. Bake in a 350 degree oven until chicken is no longer pink - about 25 minutes.