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

Heart-Shaped Soft Pretzels

Greetings!  Welcome to February, I can't believe it is here already.  My first recipe of this month are these awesome soft pretzels.  I got this recipe from Alton Brown http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html

I decided that in honour of February I would try making some heart-shaped pretzels.  This recipe might look a little intimidating, but it is actually really, really easy.  These pretzels are great on their own but sometimes I like to make some bigger ones and use them as hamburger buns, yum!


Ingredients:

1 1/2 Cups Warm Water (115 degrees F)
1 TB White Sugar
2 tsp Salt
1 TB Active Dry Yeast (Or one package)
4 1/2 Cups Flour (You can use a combination of white and whole wheat, I used white)
2 oz Unsalted Butter, melted
Oil for pan
10 Cups Water (for boiling)
2/3 Cup Baking Soda (to add to boiling water)
1 Large Egg Yolk beaten with 1 TB Water
Coarse Salt


Directions:

1.  Combine the water, sugar and salt in your stand-mixer and sprinkle the yeast on top.  Let it sit for about 5 minutes or until it foams.

After 5 minutes.

2. Add the flour and melted butter and mix using the dough hook attachment.  Mix on low until all ingredients are combined, switch to medium speed and mix for 5 minutes.

3.  Move the dough into an oiled bowl, cover with saran wrap and let it rise for about an hour.

After an hour!

4.  Once the dough is almost finished rising, preheat your oven to 450 degrees.  Prepare two baking sheets by covering them with greased parchment paper.  I brushed some olive oil onto mine.

5.  Bring the 10 cups of water to a boil and add the baking soda.  Make sure you use a big enough pot!

6.  Turn the dough onto a greased work surface and divide into 8 equal pieces.  The pretzel I made into a heart shape was 1/16 instead of 1/8 because I thought it would look cuter.  I have done this recipe making 8 large pretzels, and 16 half-size ones.  The large ones are great to use as hamburger buns, and the small ones are awesome for bringing to a party.

7.  Create a tube shape with the dough by rolling your hands back and forth from the middle, outward.  To create the pretzel shape, do the same thing you would to make the heart, but cross the ends over each other and pinch onto the bottom of the pretzel.

8.  Place each pretzel into the boiling water (one at a time is easiest) for no longer than 30 seconds.  Place the boiled pretzels onto the baking sheets.  I used a metal, slotted spoon for this part.

The pretzels will increase in size after being boiled.

9.  Mix the egg yolk with the tablespoon of water.  Brush this mixture on top of each boiled pretzel.  This helps the pretzel get the golden colour on top.  Sprinkle the pretzels with coarse salt.  I used some pink Himalayan sea salt I got from World Spice when I was in Seattle.

10.  Bake for 12 to 14 minutes.  Watch them carefully as they bake because they can get too brown on top really quickly!

 Enjoy!!