Spinach-Stuffed Chicken

Last night we had Spinach Stuffed Chicken.  I've made it several times before, but yesterday afternoon got away from me and was extremely late starting meal preparation.  I took a few shortcuts and managed to somehow get a good meal on the table at a reasonable time.     

We are a family of 4 and I used to thaw 4 huge chicken breasts for us.  Now that I am more mindful of portion control I only take down 2 chicken breasts to thaw.  I did that nice and early yesterday morning.  Once they thawed I split the breasts down the center giving me a total of 4 portions.  I then mixed up a quick dry Greek Seasoning to coat one side of the chicken.

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Greek Seasoning

Ingredients:

• 2 tablespoons dried oregano
• 1 1/2 tablespoons onion powder
• 1 1/2 tablespoons garlic powder
• 1 tablespoon salt
• 1 tablespoon fresh ground black pepper
• 1 tablespoon dried parsley
• 1/2 tablespoon ground cinnamon
• 1/2 tablespoon ground nutmeg

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Next I laid my chicken portions out, assembly line style, and stacked on the toppings.  Normally I would've pounded out the chicken to make them a little thinner, but I was pressed for time so I didn't get to take out any aggression this time.  I pretty much used what was on hand:  Spinach, left over black olives, and mozzarella cheese.  You can put whatever you like in them.  Actually when I was prepping them Christian asked if next time we could put bread crumbs in there instead.  :)

 

I rolled them up and stuck in a couple of toothpicks to hold them together.

I seared them in some olive oil first then lowered the heat, added some broth (I wanted chicken broth, but only had beef broth) and let them simmer while I prepped the sides.  I served them with a Lemon Sunset Rice Blend from The Bulk Barn (which we didn't like so much) and canned green beans. 

The chicken held together nicely, but it looked like so little on our plate so Millard decided to slice them to make our plate look fuller.