This dinner is a good example of how I like to use leftovers to create a few new dinners. The creamed spinach was leftover from my Steakhouse dinner and extra broccoli rabe will be used to make a pasta dish later in the week.

Creamy Stuffed Chicken Breasts

For 2 servings

Ingredients

1 large boneless chicken breast (10-12 oz)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Paprika

Filling
1 cup leftover creamed spinach from the Steakhouse post. See recipe.

Directions

Preheat the oven to 375 degrees F.
Place the chicken breast on a cutting board and with a sharp knife cut the chicken breast in half lengthwise. Pound the two halves covered in plastic wrap until evenly thin. Sprinkle each with salt, pepper and garlic powder.

Spoon the creamed spinach mixture evenly over each chicken breast half. Roll up the breasts carefully so the filling doesn’t ooze out. Secure with toothpicks.

Place them in a baking dish coated with cooking spray. Sprinkle the top of each chicken roll with paprika and drizzle with the olive oil. Bake, uncovered, for 30-35 minutes or until the chicken is cooked through and registers 160 degrees F on a digital meat thermometer.

Sautéed Broccoli Rabe

Ingredients

Kosher salt
1 large bunch broccoli rabe, trimmed, tough stalks peeled
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 lemon, cut into 4 to 6 wedges
Parmesan cheese, shredded

Directions

Wash and cut the broccoli rabe into two-inch lengths.


Bring 3 quarts of water to a boil in a large Dutch oven and season it generously with kosher salt.
Cook the broccoli rabe in the boiling water for about 5 minutes, until tender. Drain, and pat dry. Heat the olive oil in the same Dutch Oven over moderately high heat. Add the garlic and red pepper flakes, and sauté, stirring for 30 seconds. Add the broccoli rabe and sauté, tossing or turning it with tongs, until tender, about 2 minutes.

Season with salt and pepper to taste, and top with shavings of Parmesan cheese. Serve with the lemon wedges alongside.

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