I stuffed a chicken breast!
With ALL the good things. Caramelized onions, goat cheese and my favourite veggie – spinach.
This is what I do. I find someone I like, and then I latch onto it for dear life and eat so much of it that I’m practically bursting at the seams. And then sometime soon after that, I get totally sick of whatever it is. And move on to something new – normally equally unhealthy but simultaneously delicious.
I’ve made this recipe a few times, but waited a while to put it on the blog because I was struggling with the photography. How does one photograph something that looks like crap but tastes like heaven? Please, let me know.
I did my best. All I can say is thank goodness for daylight savings. An extra hour of natural light after work is seriously a Godsend for food bloggers (I know, I’ve rambled on about this enough).
I think my favourite part is how incredibly moist the chicken is, even after frying and then baking. I love it. And as you can see, I always serve it with a crisp salad. Some of the photos have my strawberry and feta spinach salad, and the rest have a plain ol’ regular salad with my favourite Wafu dressing from Costco. Yum.
Heat the oil in a large frying pan. Add the onion and cook for 8 minutes. Add spinach and wine. Cook until the spinach is wilted and all the liquid has evaporated. Stir in the goat cheese, salt, and pepper. Let cool in the fridge. Rinse and pat the chicken breats dry. Make a pocket using a sharp knife on the thicker side of each breast. Stuff each breast with one-quarter of the filling. Press on the top of each breast to close the pocket. Coat each breast in bread crumbs. Heat oven to 350 degrees. Heat the frying pan again with canola oil. When hot, carefully add the breasts to the pan and cook until golden brown, about 3 minutes per side. Transfer the breasts to a baking sheet. Bake for 17 minutes.
Adapted from Fine Cooking