Stuffed Chicken Breasts Over Creamed Spinach
Both the chicken and butternut squash can roast in the oven together.
2 servings
Chicken
2 ounces onion/chive flavored cream cheese spread
1-ounce Italian fontina cheese, cut into 4 sticks
1/2 teaspoon dried Italian herbs
1/4 teaspoon garlic powder
2 large boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 tablespoons butter
Kitchen twine
Spinach
1 tablespoons butter
1/2 large shallot, minced
2 garlic cloves minced
2 ounces cream cheese cut into pieces
1/4 cup heavy cream
10 oz frozen spinach, defrosted and squeezed dry
1/4 teaspoon cayenne pepper
Salt and fresh ground pepper to taste
For the chicken
Preheat the oven to 400 degrees F.
Lay the breasts on a cutting board. Using a sharp boning knife, cut a pocket in the thickest part of each breast.
Spread half the filling into each pocket. Tuck the tip of each breast under and secure with one long piece of butcher twine tied into a cross, making sure to seal the pocket hole with the twine. Sprinkle with salt and pepper.
Refrigerate chicken for 1 hour to firm up.
Place a tablespoon of butter, cut in half on top of each chicken breast.
Bake in the preheated oven until chicken is cooked through to an internal temperature of 165 degrees, about 30-40 minutes
For the spinach
In a medium saucepan, melt butter over medium-low heat.
Add the shallot and cook for 3 minutes; add garlic and continue to cook, stirring occasionally, for 1 to 2 minutes, or until the shallot softens.
Stir in cream cheese and cream; cook, stirring, until cream cheese is melted and smooth.
Stir in spinach; add cayenne pepper, salt, and pepper. Simmer over medium heat until the mixture thickens, about 4 to 5 minutes. Spread half of the creamed spinach on two individual serving plates. Place a cooked chicken breast on top of each portion.
Roasted Butternut Squash
Ingredients
1 small butternut squash
1/4 teaspoon coarse salt
¼ teaspoon black pepper
¼ teaspoon paprika
3 tablespoon olive oil
Directions
Preheat the oven to 400 degrees F.
Peel squash with a vegetable peeler. Slice off the ends of the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
Carefully cut the squash into spears. Thoroughly blot moisture away with paper towels, and place in a plastic ziplock bag with the salt, pepper, paprika, and oil. Shake well.
Spray a baking sheet with nonstick spray, and then place the spears flat on the pan.
Bake in the oven 20 minutes, and then carefully turn the spears over. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
