Rare is the night when A-Tooch has the time (or patience) to cook dinner for more than an hour after work and the gym. Last week included one of those very uncommon nights.
The beauty of this dinner was the prep time — all of about 15 minutes. I dropped the food in the oven, and caught up on some Jersey Shore while it baked away for an hour or so.
I got two big honkin’ chicken breasts and butterflied them. Set that aside and prepared the delicious filling:
Just like my favorite dip, I mixed a little onion soup and *secret ingredient* 0% Fage Greek yogurt. While that’s blending, pop a box of frozen creamed spinach in the microwave and shred a little mozzarella (how cute is this mini-grater?!)
Blend the dip mix, cheese and entire portion of spinach together and carefully stuff two chicken breasts.
The filling leaves the chicken moist and flavorful. If you’re not a big spinach fan, try substituting broccoli! To give it a real kick, swap out the mozzarella for a sharper cheese like gruyere or pecorino!
“Spinach Dip” Stuffed Chicken
Recipe serves two
2 large chicken breasts
3/4 packet Lipton Recipe Secrets onion soup mix
6 oz. (1 serving) Fage 0% Greek yogurt
4 oz. shredded mozzarella cheese
10 oz. frozen creamed spinach (I used Green Giant)
salt and pepper, to taste
Cook frozen spinach and blend in mixing bowl with onion soup mix, Greek yogurt and cheese. Butterfly two large chicken breasts and stuff carefully with the mixture. (It’s fine for some of the mixture to be coming out, do not attempt to press closed.) Top with a drizzle of olive oil, salt and pepper. Bake at 400° for about 45 minutes, or until chicken is cooked completely through.
Since the chicken was cooking for so long, I threw some baked potatoes in there (lord knows THOSE things take forever to cook). Baked potatoes really are the most delicious when they’re actually baked, and not cooked in my microwave…