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Friday, March 14, 2014

{Baked Stuffed Lemon Chicken}

I really have no excuse for not blogging this week except for the fact that life simply got in the way! I feel as though I blinked and it was Friday, and I know I feel like I say that a lot but this week truly flew by.  And while life is always changing, and moving at warp speed, I still feel like I have been taking more time in these past few weeks to connect with the people I care about most in my life.  

In fact while we are on the topic of life and moving at warp speed, I realized the other day I am approaching my two year anniversary at work (I know crazy, right).  And as I came to this realization I slowly found myself  reflecting on how far I had come over the past two years, and how much I have grown as a person!  It is funny how you don't realize how much you have actually changed until you sit and take the time to reflect!  Crazy!  You know what else is crazy? It is crazy how good this stuffed chicken is, and how easy it is to make!  The finished dish is a work of art and would be a great recipe to serve at a smaller dinner party to "wow" your guests!  I made it for Derek and I as a cozy dinner in.  Serve the chicken alongside your favorite steamed veggies (ours are broccoli, cauliflower and carrots) and dinner rolls if you so desire!  This lovely stuffed chicken tastes as good as it looks, and it truly is a lovely presentation with the pops of red from the cranberries, and the green from the spinach!    

Baked Stuffed LemoChicken 
Brunch N'Cupcakes 
Serves 2-4

2 Chicken Breast Pounded flat (I used a rolling pin for this) 
1 Cup Spinach Chopped 
1/2 Onion Chopped 
1/2 Cup Artichoke Hearts Chopped 
1/4 Cup Cranberries 
1/4 Cup Feta 
2 Tablespoons lemon juice 
2 Garlic Cloves Minced 
Lemon Pepper, Salt and Garlic Powder 

1 -Preheat oven to 350 degrees. 
2- In a medium sized skillet heat a teaspoon of olive oil.  Sautee onion until translucent, add in garlic sautee until flavorful.  Stir in chipped artichoke hearts, and heat for 2 minutes.  Add chopped spinach  and cook spinach with artichoke and onion until wilted.  Stir in cranberries and feta, and set chicken stuffing to the side.  
3- Brush both sides of each chicken breast with about a teaspoon of olive oil and lightly sprinkle each chicken breast with salt, pepper and garlic powder.  Place both chicken breasts in a baking dish lined with parchment paper.  
4- Place half of the spinach stuffing on one half of one chicken breast, fold the other half of the chicken breast over the stuffing and stick with a toothpick.  Do the same with second chicken breast.  Bake for 35-40 min or until chicken is cooked through.  Make sure you cut into the thickest part of the chicken to check for pinkness!   Serve with lemon wedges to bring out the lemony flavor! 


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