It’s April 2020, and the husband and I (plus our fetus) are practicing self-isolation during this COVID-19 pandemic. Thankfully, we always keep a stocked fridge and cabinets, therefore we have not had to worry about a food shortage during this panic, hoarding time. This also means my fetus and I are home more often, due to being high-risk, while my husband runs errands.
We are still blessed to have shelter and food.
So what’s for dinner during self-isolation? Why not have some Spinach-Stuffed Chicken Breasts with a side of mashed potatoes?
The method of stuffing a chicken with herbs and other ingredients dates back to Roman times, and it is here to stay. Sure I could stuff a whole chicken with various herbs and spices, but being in a household of just two-and-a-half persons means a lot of food waste, hence the use of chicken breasts instead.
I hope this meal meets the needs of your family (big or small), and I hope you give it a try.
For chicken: (yields 2)
- 2 chicken breasts
- 1 c. spinach
- ⅓ c. shredded cheese of your choice
- 2 Tbsp. cream cheese
- 2 cloves garlic, minced
- Black pepper
- ½ tsp. Garlic powder
- ¼ tsp. Onion powder
- 2 Tbsp. flour
- 1 egg
- Dash of milk
- ½ c. bread crumbs
- Salt and black pepper
- Parsley flakes
- Start by preheating the oven to 400 degrees Fahrenheit (200 degrees C) and spraying your baking tray with oil.
- Next, wash and clean your chicken breasts. Then dry them with paper towels. Afterwards, season them lightly with salt and black pepper, and set aside.
- Then bring a pot of water to a boil and blanch the spinach for 15-30 seconds. Then wring out as much water from the spinach as you can, and place in a mixing bowl.
- To the spinach, add the shredded cheese, cream cheese, minced garlic, garlic powder, onion powder, and salt and black pepper to taste. Mix these ingredients thoroughly together.
- Now set up your breading station: Add the flour to one bowl; crack the egg and milk into another bowl and whisk together; and add the breadcrumbs with salt, black pepper, and parsley flakes to your liking into a third bowl.
- With the chicken breasts, butterfly* them in half with a knife. Then spread half of the spinach mixture inside and close the two parts to form full chicken breasts once more.
- Dip the spinach-stuffed chicken breasts in the bowl of flour, followed by the egg, and lastly breadcrumbs.
- Lay the breaded chicken breasts on the oiled baking tray and place in the oven. Bake for 20-30 minutes, depending on the thickness of the breasts.
- Lastly, serve with your choice of sides. Enjoy^-^
*butterfly: the process of cutting the meat in almost two, by laying it flat and cutting it down the middle horizontally, leaving the two parts still connected.