COOKING AT HOME: Stuffed Chicken Breasts with Gouda, Ham and Creamed Spinach
In our continuing COOKING AT HOME series, was inspired to try this after a suggestion from a co-worker and thought we’d give it a shot.
First, take boneless, skinless chicken breasts and pound them flat. Add gouda cheese or another cheese of your liking. I also think feta cheese would be pretty awesome. Then add creamed spinach.
If you pound the chicken thin, you can actually roll it up. This is nice because it creates layers spread throughout the meat. You’ll see that I kept the pieces pretty thick and simply brought them together and tied them up. Another idea is just to pound it enough to even it out and the butterfly the meat and spoon it the ingredients. Then you can secure it with toothpicks.
One nice thing about the way we did it, is that about ten minutes before the chicken is done, scramble some eggs and pour it into the top of the chicken.
The result is a very tasty dish that take about a half an hour of prep time and about 45 minutes to cook. Guten appetit!