Spinach and Feta-Stuffed Chicken Breast with Accordion Potatoes

We eat a lot of chicken in my house, and I was getting a bit bored of having it the usual way. I thought I would try stuffing it, because what doesn't taste better with cheese, am I right?  This was so delicious!!  We also eat a lot of potatoes, and this is one of the more creative ways to fancy up a normal, baked potato.  Hope you enjoy!

Ingredients:

3 Chicken Breasts (4 - 6 oz)
90 grams Feta (I used goat feta)
6 pieces of sun-dried tomato
2 Eggs
2 Cups Bread Crumbs 
1 Cup White Flour 
Spinach
Garlic
Russet Potatoes
Oil
salt and pepper


Directions:

1)  Start by preheating your oven to 350 degrees.

2)  The potatoes will take about an hour to cook, so you want to put them on before the chicken, which only takes 40 minutes.  Stab each potato with a fork so it won't explode in the microwave.  Microwave each potato for about 2.5 to 3 minutes each, they can all go in together.  For example, if you are doing three potatoes put them in for about 7.5 to 9 minutes.

3)  Give the potatoes some time to cool once they are out of the microwave because you will need to be able to handle them for the next step.  In order to create the accordion effect you want to slice the potato straight down, leaving about .25 to .5 of an inch at the bottom.  Do this across the whole potato, and then add sliced pieces of garlic in between the slats.  Sprinkle with dried rosemary, salt, and pepper.  I would recommend putting these in the oven before you start your chicken so they will be done around the same time.

4)  Using a sharpish knife, cut your chicken breast butterfly style.  Don't worry, it doesn't have to be pretty, just make sure you don't cut it all the way, leave about .25 to .5 inch connecting the two halves.

5)  Combine the chopped spinach, chopped sun-dried tomato and crumbled feta.  Spread 1/3 of the mixture evenly across the chicken breast.  Fold the top back over and place on a baking sheet.

6)  Now it is time to bread the chicken breasts.  This part is totally optional, of course!  The breading helps to keep the chicken moist but it is still awesome without this step.  Put the flour, beaten egg, and breadcrumbs in three separate bowls.  Dip the chicken in the flour, then the egg, and then the bread crumbs.  Place back on greased baking dish.

7)  Bake the chicken for 40 minutes, and the potato for an hour.

This was so good, I think I am going to have it again tomorrow =P

Spinach and Roasted Garlic Soup with Dumplings

Ingredients:

Soup:

1 Yellow Onion
6 TB Margarine
6 TB White Flour
5 cups Broth (Bonus recipe at the bottom for homemade veggie broth)
1 cup Mozzarella Cheese
2 Heads of Roasted Garlic
3 Handfuls of Spinach
Salt and Pepper

Dumplings:

2 cups Flour (I used half white and half whole wheat)
4 tsp Baking Powder
1/2 tsp Salt
1 1/3 cup Liquid


I know some of you are thinking, "Spinach soup, ew?!", but this is actually really delicious.  I've realized lately that you can put large amounts of spinach in things to get the health benefit, and not really have a strong veggie taste.  Spinach seems to be one of those things that will just blend in really well with the surrounding flavours.  I've been putting it in my smoothies lately too, and I can't taste it at all.  The spinach in this recipe takes on a lot of the yummy roasted garlic and cheese flavour and the dumplings are such an amazing comfort food for these cold days.  Give it a try!


Directions:

1. Before you start making the soup you are going to want to begin roasting the garlic.  Do this by cutting the top off of the head of garlic, place it on a tray, and sprinkle with oil.  Cook on 350 degrees for 40 minutes or until golden brown.

2.  Begin the soup by lightly caramelizing the onions.  Cook them on medium heat in some oil in what will eventually be the pot you cook the soup in.  Once that is done, move them to a bowl.

3.  Make a roux, you do this by mixing equal parts margarine (or butter), and flour.  It will have a paste-like consistency.  Add 3 cups of the broth (I used Vegetable) and stir until it begins to thicken.  If you were making a sauce you wouldn't add anymore liquid, but we want the soup base to be a bit thinner because the spinach, garlic and dumplings will thicken it up.  Add the remaining 2 cups of liquid.

4.  Add the cheese and stir until melted.  At this point you can add the garlic, previously caramelized onions, and spinach as well.  Blend until smooth using a blender or emulsifier.  Add salt and pepper to taste.

5.  Mix all of the ingredients for the dumplings and spoon into boiling soup.  It may seem like there isn't enough room for all of the dumplings but trust me, they will all fit.  Let the dumplings cook for 15 minutes, and then you are done!

To make your own vegetable broth you add two stalks of celery, two carrots, 5 cloves of garlic, one onion and some basil (optional) to 10 cups of boiling water.  Simmer on low for 90 minutes, the broth will reduce down to 8 cups and work really well for soups, sauces and gravy!