Friday, November 6, 2015

Stuffed Chicken With Spinach & Almonds

This recipe came to me on a Friday evening when the food prepped at the beginning of the week was entirely gone... consumed for all of its goodness. We go to the grocery store once a week with a list of the ingredients needed for the planned dishes to be cooked. Fortunately, there was a pack of chicken breast in our deep freezer, leftover spinach, and raw almonds in the pantry. Something had to be done. And boy, was it good! Husband loved it. Said it tasted clean and healthy, then managed to consume another piece.

Stuffed Chicken With Spinach & Almonds
By Eleanor Arkhipova
Serves 6

2 garlic minced
1/2 onion chopped
3 eggs
1 tsp paprika
1/2 c crushed almonds
1 tsp salt
1 tsp pepper
2 c spinach chopped (use more if desired)
3 large chicken breasts cut in half vertically
1 tbs olive oil

  1. Pre-heat the oven to 375 degrees Fahrenheit. 
  2. Heat olive oil in a pan in medium heat then saute garlic and onion for two minutes. Sprinkle with a dash of salt and pepper then add the chopped spinach. Mix and cook for another two minutes till the spinach is wilted. Set aside.
  3. Crack eggs in a large bowl and whisk. Add paprika, salt, pepper, chopped almonds, and mix. Add the spinach, and mix. 
  4. Spray olive oil in a baking pan of choice. Set aside.
  5. Trim the fat off of the chicken. Cut in half vertically and then cut slits horizontally without cutting through the chicken (see picture). Do this for the remaining chicken and place in the baking pan.
  6. Sprinkle salt, pepper, and paprika on both sides of the chicken.
  7. Fill the slits with the spinach mixture. Bake for 30-40 minutes. 
  8. Serve with a side of sweet potatoes. Add salt & pepper as needed.
  9. Enjoy!
*Note: You can skip sauteing the garlic, onion, and spinach and add it straight into the egg mixture. It is still quite decent.

We got this spinach at the farmer's market. I had to trim the stalks. This is as fresh as one can get.

We don't have a mortar and pestle, so here is a makeshift one:
measuring cup and the end of a knife sharpener. Make it work!

I saw my dad trimming chicken fat with scissors a few months back and wondered why
I never though of doing likewise. Easier than trimming with a knife. Genius! 

Cut the chicken breast in half vertically, then slice horizontally, but not all the way through.

Sprinkle salt, pepper, and paprika on the chicken.
I got too excited and sprinkled it with paprika before the salt and pepper.

Before going to the oven. I just love the colors and the presentation.

MMmmm... the end result.

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