Like most home cooks, I am always looking for new ideas for chicken. This one is super fast, super easy and so delicious you will thank me for telling you about it.
I’ll show you how I made this step by step because it is really a template for any ingredients.
I started with 2 organic chicken breasts, which are a little smaller then the cheaper gigantic ones. If yours are big, add a few minutes of cooking time to my recipe.
First, prepare the spinach by microwaving it for 5 minutes or until warm, draining out all the water. Then add a little salt, pepper, onion powder and garlic powder to taste, plus a drizzle of olive oil for moisture.
Then add the secret ingredient: Garlic Chile Sauce.
This is made by the same company that makes Sirrachi hot sauce and it is bursting with delicious garlicy spicy flavor. Note how empty this bottle is and I have only had it for a few weeks. I love this sauce. If you don’t have it, just use what ever hot sauce you like, or just add 1 teaspoon chili flakes. If you don’t like heat, substitute sun-dried tomatoes instead.
Next, butterfly the chicken breast, which is just splitting it down the middle, making sure one side stays attached. Then you pound them with the meat mallot (a very therapeutic activity), which will flatten and tenderize the meat, giving you more surface area for stuffing. Plus it cooks faster too.
When you are finished it should look like this:
Then layer the spinach and brie on the chicken. (You can use any veggie and cheese in this recipe, but some other yummy ideas are goat cheese/sun-dried tomato/spinach or broccoli & chedder.) I love the way the brie melts and becomes so creamy, it is such a nice textural combo with the spinach and chicken.
Next, fold over the other side of the breast and secure with toothpicks. (You want the ingredients to stay inside when you cook the chicken. Don’t stress too much, you can see I put them in two ways and both cooked just fine.)
Next, warm 2 T. olive oil in a oven proof pan, and set your oven to 425. Cook chicken until browned on each side, 3-4 min, then put in the oven for 5-8 min, depending on how big your chicken breasts are. (Ha ha. for some reason typing this is making me laugh). They will come out golden and delicious. Seriously, my husband and I couldn’t believe how good these were with the Garlic Chile Sauce in the spinach giving it a nice kick. Yum! (Let me know if you come up with any delicious stuffing combos). Happy Stuffing!
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