Hey Hey- I’m back- quick huh?! Craig’s home & I’m so happy! I hate when he’s away…so glad to have him home! And, just so everyone knows, sorry I am behind on my blog reading as well- I promise to catch up asap. I’ve missed the readings😦 But I hope that everyone had a GREAT weekend.
Tonight’s dinner is brought to you courtesy of Courtney at Sweet Tooth, Sweet Life–
Ricotta, Spinach & Sun Dried Tomato Stuffed Chicken.
- 1 cups boiling water
- 5 sun-dried tomatoes, packed without oil
- 1 teaspoon extra virgin olive oil
- 1/4 cup finely chopped onion
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 2 big handfuls of fresh baby spinach (I didn’t measure, just eyeballed it)
- heaping 1/4 cup shredded part-skim mozzarella cheese
- 1/3 cup fat-free ricotta cheese
- 1/8 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 (6-ounce) skinless, boneless chicken breast halves
(**Before preparing tonight’s meal, I marinated the chicken in some of my favorite dressing: Kraft Sun-Dried Tomato Vinaigrette. I let is sit for about 4 hours, so the flavor was phenomenal.) I used Ken’s Olive Oil Vingarette-
Preheat oven to 350 degrees.
Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop. (<– I skipped this part, due to time & just chopped regular sun dried tomatos)
Add spinach; cook 3 minutes or until liquid almost evaporates. Add tomatoes; cook 1 minute.
Place spinach mixture in a bowl; cool 5 minutes. Stir in cheeses, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
Divide spinach mixture into 2 equal portions; spoon each down center of each breast half, leaving a 1/2-inch border at each end. Fold breast sides over filling.
Place in a baking dish sprayed with nonstick cooking spray and bake 40 minutes.