Monday, May 27, 2013

Spinach, Herb, & Garlic Stuffed Chicken

We are home from the lake today and back to cooking normal meals after a weekend of burgers, hotdogs & steaks on the grill.  Eric made stuffed chicken breast tonight using several of the herbs from our garden.
2 Chicken breasts
Handful of Spinach
1/4 C butter
Garlic, roasted
Fresh herbs - parsley, basil, lemon thyme

To prepare, slit chicken breasts to create a pocket for stuffing.

Salt & pepper chicken breasts.
Chop herbs finely and roast garlic in oven.

Mix herbs, garlic, lemon zest, lemon juice and softened butter together to create garlic herb butter.  (A mix like this is also good for rubbing a whole chicken before roasting).

Stuff chicken breast with spinach and butter mixture.


Secure open edges of chicken with toothpicks.

Grill chicken.

We topped this chicken with a bruschetta mixture Eric made earlier to include grape tomatoes, lemon juice, basil, garlic and parmesan and served it with a side salad.

An update on our herbs and veggies.  We have been eating salad like crazy.  Between the mixed leaf lettuce from our CSA portion the last few weeks and what we have been growing ourselves basically every meal is a salad or is served with a salad of some sorts.  We have also been getting lots of use out of our fresh herbs. Our other vegetables - tomatoes, squash, peppers, and broccoli are still looking good.  We can't wait until they are ready a little later this summer. We grilled the asparagus from our CSA portion at the lake on Saturday night with just a little olive oil, sea salt & pepper.  The broccoli and radishes were served in salad that night as well.  As for what's left, we still have the fennel and I am planning to make a baked rigatoni with the fennel on Wednesday.  We will also be picking up our next CSA portion that day and figuring out what we will be eating for the next week.  Also coming up on this week's menu - shrimp & grits!

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