Put another Sunday cooking night in the books.
It’s supposed to get dangerously cold the next couple days, so, of course, I made soup again. Repeated the creamy tomato and leek soup, but added a little fresh basil this time.
Now, tomato soup is comforting and all, but I had something much more ambitious in mind.
If you sat my nine-year-old self down at dinner and tried to serve me spinach and mushrooms, you would have had a full-scale revolt on your hands. Fast-forward ten years, and the Popeye and ‘Shroom was my favorite pizza topping combination, and a staple of Saturday nights at the house.
So, with pizza being a non-food right now, what’s a girl to do? Use the happy combo as a filling for something else, like… chicken!
Spinach, mushrooms, chicken, sounds good to me. So, I pulled out my handy mallet for a little chicken pallaird, and started my assembly line.
- Put each chicken breast in a ziploc bag and use the mallet to pound it to a 1/4″ thickness
- combine chopped spinach, diced onion, chopped mushrooms, and some fresh basil in a bowl
- lay the chicken flat on a cutting board and put about 1/2 cup of the veggie mixture at one end
- roll the chicken over the mixture till it wraps all the way around
- place the chicken packet into a 9×13 glass pan
- season the chicken with salt, pepper, and mixed herbs
- repeat. My Pyrex dish held 5 stuffed chicken breasts
- bake 45 minutes at 375F, chicken should be cooked through. Use your meat thermometer to be sure.
When I serve this, it’ll. be topped with a sauce using the leftover mushrooms, chicken broth, some coconut milk, and seasonings. I didn’t want to make that part ahead of time, since I’m not sure how it will reheat.
Photo and full review to follow.
Till then, G’night.