Tag Archives: Parmesan

Main Course, Recipe

Spinach Artichoke Stuffed Chicken

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CHICKEN:

  • 4 boneless, skinless chicken breasts (approximately 2 lbs)
  • 2 tablespoons Italian seasoning
  • salt and pepper to season

SPINACH ARTICHOKE FILLING:

  • 8 oz frozen chopped spinach, thawed
  • 8 oz reduced fat cream cheese at room temp
  • 5 oz (I can) artichoke hearts in brine, drained, chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1 tablespoon minced garlic

CREAM SAUCE:

  • Remaining spinach and artichoke filling
  • 1 cup 2% milk

Instructions

Prepare The Chicken:

  1. Season both sides of each breast with the Italian seasoning, salt and pepper. Cut a slit in the side of the breast about 3/4 quarter of the way through, being careful not to cut all the way.

Make The Filling:

  1. Squeeze any and all excess liquid out of the spinach, discarding liquid. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, Parmesan and garlic; mix well to combine. (You may use a food processor fitted with the blade for this process as well, making sure to not completely puree the filling.)
  2. Place 1-2 tablespoons of the spinach artichoke filling into each chicken breast, sealing with toothpicks or tie with butcher twine.
  3. Heat 1 tablespoon of butter and 1 tablespoon of oil in a cast iron skillet (or non stick pan) over medium-high heat. Add the chicken and fry until lightly golden. Turn and fry on the other side, covering pan with a lid, until cooked through, (this should be about 10 minutes each side. Transfer chicken to a warm plate.

For The Sauce:

  1. Pour milk into the skillet and bring to a simmer. Add in the remaining filling and stir until sauce is thickened.

To serve: Cut chicken breast in half and place on a dinner plate, spooning sauce overtop.

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Recipe, Seafood/Fish, Veggies

Saint-Jacques au four et legumes au wok

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Some might say it’s a bit pretentious of a name for “Baked Scallops and Stir-fried veggies,” but a dish with class deserves such a description!

1 stick of unsalted butter, melted
2 lbs bay scallops, rinsed and patted dry
2/3 cup Panko bread crumbs
1 1/2 tsp garlic powder and 1 1/2 tsp onion powder
1 tsp paprika
1 tsp Italian seasoning
4 garlic cloves, minced
1/2 cup grated Parmesan cheese

Preheat oven to 400 F. In a 9″ round dish, add melted butter, and scallops that have been drained, rinsed, and patted dry between paper towels. Toss to combine, then distribute into one even layer.

In a bowl, combine all the other ingredients and using a fork, mix well to combine. Layer this topping evenly over the scallop and butter mixture.

Bake until scallops are firm and opaque, about 25-30 minutes.

Serves: 6

(For the stir fried veggies, use any mix that you like. I used baby corn, snow peas and broccoli. Heat your wok (or large skillet) with 2 tbsp oil. Add 2 minced cloves of garlic, and 2 tbsp finely diced fresh, peeled ginger. Saute this for 1-2 minutes until fragrant and then add veggies and stir-fry for 5-6 minutes, or until tender and heated through.)

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