My 300th recipe was something that went fabulously well, tasted great, looked great, and I didn’t start any fires trying to make it. It also was not a frustrating recipe to make, which is something I strive for. But the reason I am choosing this to be my three hundredth and one recipe is to remind me how far I still have to go. This recipe is full of kinks and learning experiences BUT it was still delicious and I took a chance making something I never had before so I am still proud. I have made a lot in 300 recipes, but I still am learning and improving and I love to grow and be creative. Thank you for sticking with me, I hope to capture some of the troubles you are having and give viable solutions and recipes you can make and be proud of too when you make them.
Enough rambling. The recipe: Stuffed chicken with spinach and sun-dried tomato with a white wine sauce.
- chicken breast
- fresh spinach
- sun-dried tomatoes
- cheese (your preference)
- sour cream
- salt and pepper
- 1 cup dry white wine
- 1 tablespoon butter
- kitchen twine
- Begin by sautéing your spinach in the oil of the sun-dried tomato and then adding in diced sun-dried tomato and garlic. Just until wilted.
- Take your chicken breasts and slice them in the middle of the breast, this is called butterflying the breast. Then go at it with a meat tenderizer. Getting it to be about 1 inch thickness evenly.
- Add in your sautéed spinach and sun dried tomato mixture to the middle, then your cheese, then a dollop of sour cream.
- Then carefully roll up your chicken. You want this to be tightly wrapped. Then use the twine to secure it in place.
- In a pan, add 1/4 inch oil. Get this nice and hot and add your chicken to the pan.
- Cook until golden on each side. About 5 minutes per side.
- Add this chicken to a pan and bake for another 20-30 minutes at 350 until fully cooked (check the temperature with a thermometer, eating uncooked chicken is very dangerous). DONT DISCARD THE PAN YOU COOKED IT IN
- Now in the pan that you cooked the chicken in add the wine. Let this cook on medium heat until reduced to about half the size. Then add the butter and you are done!
- Cut off the twine from the chicken and serve drizzled with the white wine sauce.