STUFFED CHICKEN BREASTS (Tammy)

By LADONMANK

Ingredients

• 6 Chicken breasts, boneless, skinless
• Thyme, to rub flesh
• Salt, to rub flesh
• olive oil, to rub skin
• Spinach and Cheese Stuffing
• Loosen the skin of each breasts by running a finger between the flesh and the skin along the long side, leaving the skin
• attached on the other side of the chicken breast
• Rub thyme and salt into the flesh. Drizzle 1/4 teaspoon of olive oil onto the skin of each breast. Carefully fill each pocket
• between skin and flesh with 3 ounces of Spinach and Cheese Stuffing.
• Place stuffed breasts skin side up in an oiled baking dish (dish should be large enough to just accomodate the chicken),
• and bake at 375* until skin turns golden brown, about 25 minutes.
• To serve, cut the breasts into 1/2 inch wide slices and arrange in a layered manner on the dinner plate. Drizzle with the
• Yogurt Tomato Sauce or serve sauce on the side in a ramekin.

Preparation

Step 1

SPINACH AND CHEESE STUFFING

1/4 C. onion, finery diced
14 ozs. frozen spinach
1/2 C. cottage cheese
1/4 C. Parmesan Cheese
1/2 t. basil
Pinch black pepper
Saute the diced onion in the melted butter until translucent. Set aside. Thaw the spinach; using your hands, squeeze out
the liquid from the spinach. Add the cottage cheese, Parmesan cheese, basil and black pepper to the onion and spinach.
Mix thoroughly.
YOGURT TOMATO SAUCE
1 C. plain yogurt (I use vanilla)
1 T. red wine vinegar
1/4 teaspoon salt
1 tomato, seeded and finely diced
1/2 t. basil
1/8 teaspoon black pepper
Combine all ingredients and blend well.
NOTE: I use skinless, boneless chicken breasts. I pound them and make them as flat as possible without destroying the
meat. Spread the stuffing on the breasts, covering the entire area. Roll the breast, starting with the pointed end, secure
with a toothpick or string. After you have them rolled place in a baking dish (I leave a little bit of room between each
breast) rub each breast with olive oil and then I sprinkle with the thyme and I also sprinkle with Paprika just because it
gives it a very pretty color when done. I using serve this with saffron rice; the tastes are complimentary and the colors
are beautiful when presented together. If I make it during the summer Iusually serve it with corn on the cob.