|Spinach-stuffed Chicken with|
Mushroom Sauce and Stuffing
Served on Plain Rice
So...what did I have?....hmmmm....think....think....
I had chicken.
I had extra feta cheese and Colby cheese (from making supersoft ensaymada recently).
I had extra baby spinach (leftover when I served it as salad accompaniment to butter-fried scallops).
I had 1 can of mushroom sauce. (I had no cream of chicken.)
I had 1 8-oz tub of sour cream in the fridge. (I originally planned to use this two weeks ago on beef stroganoff but somehow I cooked something else then.)
I knew I loved the combi of feta cheese and spinach on pizza.
I knew mushroom sauce and sour cream go well together (like in beef stroganoff or in chicken and mushroom bake).
So I thought I'd combine the two ideas, and top with stuffing. The process is quite laborious...but that's what happens in my kitchen when I want to use up ingredients that might otherwise expire.
And that's how recipes are created!
The greatest reward? It was another hit with my family!
chicken filets (I used a big breast butterflied and cut in two pieces, plus two thighs deboned and butterflied)
1 stuffing package (plus 1-1/2 water and 4 tbsp butter to prepare)
1 can condensed cream of mushroom soup
8-oz sour cream
4-oz grated colby cheese
2-oz crumbled feta cheese
salt and pepper to taste
|Prepare the stuffing according to package directions. Set aside. |
Chop the spinach (about 2 cups raw) and cheeses in the food processor.
I used 2 ounces of feta cheese and 4 ounces grated colby cheese.
|Make sure that they are mixed well and spinach is finely chopped.|
|Mix together 1 can of condensed mushroom soup with 8-oz sour cream. |
Layer this on a 13 x 9 inch baking pan.
Sprinkle with salt and pepper to taste.
|Pre-heat the oven to 400ºF. |
Place a thick layer of spinach on the chicken filet.
I used both chicken breast and deboned thigh for this purpose.
|Secure with toothpicks. |
Place on the baking pan on top of the mushroom-sour cream mixture.
|Distribute the pieces well.|
|Coat the chicken pieces with the mushroom-sour cream mixture. |
This will help give them more flavor.
|Top with the prepared stuffing. |
Bake for 45 minutes to one hour or until chicken is done.
The stuffing should get toasted.
If it starts to burn, cover loosely with foil until chicken is done.
|Take it out and let rest afor at least 5 minutes before serving.|
|Warn everyone about the toothpicks! |
Enjoy as is or serve with plain rice.