"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Feta and Spinach Stuffed Chicken - Second Place Winner - Best Chicken 2007 Recipe

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This recipe for Feta and Spinach Stuffed Chicken - Second Place Winner - Best Chicken 2007, by , is from The Ventura County Fair-Home Arts Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Gustafson
Added: Tuesday, July 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts, 1 bag spinach, 4 oz. feta cheese,
14.5 oz. can diced tomatoes, 2 yellow squash, 2 zucchini, 4
cloves garlic, chopped, 1 shallot, chopped, 3 Tbsp. olive oil,
parsley, Parmesan cheese, asparagus, broiled

Directions:
Directions:
Flatten chicken breast, line with spinach and feta, fold over
and close with toothpicks - set aside.
Add olive oil, garlic, and shallots to a hot pan and let them
sweat. Add chicken, cook until reaches nice brown color and
soaks up some of the garlic and shallot flavor. Move to a
different skillet.
In the garlic and shallot pan, add the squash, zucchini, diced
tomatoes, and left over spinach. Let simmer until tender.
Continue to cook the chicken with a little bit of olive oil in the
other pan.
GARNISH: heat a non-stick pan, slowly sprinkle shredded
Parmesan cheese until golden brown, then flip. When done,
slide out onto flat surface and let cool.
Lay asparagus flat on a cookie sheet, drizzle with olive oil,
add garlic salt and parsley, salt and pepper to taste. Broil for
approx. 10 min., until just cooked but not all the way soft.
Don't worry about dark ends, that's the good part!
Place along chicken on serving platter or individual plates.
Enjoy!

 

 

 

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