Spinach Stuffed Chicken

I found this on Pinterest and then tweaked it - of course.
It is hands down one of the best things I've ever cooked.  Everyone who has tried it, LOVES it.
I made it for Hunter's parents and they loved me even more than before!
It's one of those dishes that seems hard and kind of impresses people, but it's actually really easy.  It's also very simple to double.

Here's the website with the original recipe: Cooking Creation   Their version uses cajun seasoning and chicken breasts, among a few other differences.  Also, they use toothpicks to seal the chicken shut while cooking.  I prefer wooden skewers cut in half, so that you're not hunting toothpicks before serving.

And here's my version:

• 1 lb boneless, skinless chicken thighs (we prefer dark meat)
• 2 cups pepper jack cheese, shredded 
• 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
• 2 tbsp olive oil
• 3 tbsp Italian style breadcrumbs 
• Nature's Seasons, to taste
• wooden skewers, cut in half

Directions:

Preheat oven to 350 degrees.

In a medium bowl, combine the pepper jack cheese, spinach, & seasoning.  Spoon about 1/4 c of the spinach/cheese mixture into each chicken thigh. Roll each chicken thigh tightly and fasten the seams with 3-4 wooden skewers.  

Brush each chicken thigh with the olive oil. Sprinkle the bread crumbs evenly over all. Sprinkle any remaining spinach and cheese on top of chicken.  (in my family we don't believe there's any such thing as "too much cheese".)

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup).  Bake for 35 to 40 minutes, or until chicken is cooked through.

I like to serve it with parmesan orzo and dinner rolls.


PS - I'm (finally) getting a new camera next week and I am SO looking forward to taking good food pictures!!  =D

Tuna Pie w/ Spinach

As I've grown up to be technically an adult, I have come to like many more vegetables than I did as a child. Part of that was just the growing up process, and part of it was learning that there are other ways to prepare them besides battered & fried.

But one vegetable that I have never learned to like, and never will, is broccoli. I just can't stand the trees. My kids like it, my husband likes it, but not me.

The only way I've ever been able to eat broccoli is in my Tuna Pie. I guess the other ingredients were just so yummy that it disguised the ick of broccoli. But I always wondered if it would taste good with spinach, which I LOVE. So tonight, I finally tried that for the first time.

And it was FANTASTIC!!

Here's the recipe again in case you want to try it. It's good stuff and perfect for Meatless Monday!

Tuna Pie
2 cans tuna in water, drained
1 cup shredded cheese
1 small onion, chopped
3 eggs
1 cup mayo
½ cup sour cream
1 box chopped broccoli *OR Spinach!!*, cooked per directions
2 pie shells, cooked per directions

Mix all ingredient except pie shells.
Pour half of the mixture into each pie shell. Bake at 375 degrees for 50 minutes.