1cupchopped fresh baby spinach (or amount to your liking)
4ozcream cheese softened
1/2cupshredded parmesan cheese
2boneless skinless chicken breast (I find the best tasting chicken from the Butcher)
salt and pepper
favorite sauce and shredded cheese
Preheat the oven to 400
Line a baking sheet with prepped parchment paper
stir together softened cream cheese, chopped spinach, parmesan and garlic.
cut horizontal slits into chicken breasts, not cutting all the way thru.
salt and pepper chicken to taste
stuff each slit with cream cheese mixture and place onto prepared pan
bake 20-25 minutes, depending on your oven and thickness of chicken breasts
top chicken breasts with your favorite sauce and cheese, then bake an additional 10 minutes.
Topping the spinach stuffed chicken with your favorite homemade pizza (or marinara) sauce (found here), and sprinkle with mozzarella cheese.
(Here) is a link to my favorite parchment paper ~ ready to use!
The spinach stuffed chicken was filling enough that I really didn’t need to make the smash-pot potatoes (recipe will be shared soon)….the side salad would have been plenty.
The side salad was made up of mixed greens, cherry tomatoes, red onion and shaved parmesan.
I could eat shaved parmesan as a snack….yummo!
The croutons were made by shredding (or ‘cubing’ if you like to keep it neat) day-old bread ~ like ciabatta, sourdough or french loaf ~ then toss it in a pan with a drizzle of olive oil and kosher salt, over low heat.
This dressing is a nice ‘house’ style dressing.
Making my own salad dressing has taught me three things ~ first of all how easy it is, second ~ most of the ingredients are house staples, and most of all that I now know what ingredients are in my dressing ~ and nothing beats being able to taste each ingredient that makes up the ‘house’ dressing with each bite!