Sunday, November 8, 2009

Sunday Dinner: Spinach Artichoke Chicken

It's that time again- the Sunday dinner special.  Though it was a beautiful fall day we left the grill in the garage and I made a great new chicken dish.  I always think that chicken gets so boring and I'm always looking for someway to spruce up the plain ol' chicken breast.  I think this recipe fits the bill and it's perfect for a Sunday dinner or for company!  I hope you give it a try.  I served mine over pineapple rice.

Spinach Artichoke Chicken
Total time: 1 hour
serves 6

6 chicken breasts
1 package fresh mozerella cheese
1/8 c. grated parmesan cheese
1 package frozen chopped spinach
1 can artichoke hearts drained and chopped
2 cloves garlic minced
1/4 cup Coffee Mate lowfat Original creamer
2 t. cornstarch
1 c. chicken broth
dash ground white pepper
dash ground red pepper

**preheat oven to 350 degrees
**use an oven safe pan

1. Sautee garlic, spinach and artichokes in EVOO for 3-4 minutes.  Season with white pepper.  

2. wisk cold coffee creamer and cornstarch together in a small bowl

3. Add creamer to spinach mixture and stir to combine, stir in parmesan cheese, cook 2-3 minutes

4.Cool filling in a bowl

5. pound chicken breasts until thin

6. mound spinach mixture on one end of chicken breast, top with sliced fresh mozzerella cheese

7. roll the chicken breast, wrapping the meat around the filling and secure with a toothpick (or 2)

8. heat 2 T. of EVOO in the same skillet you cooked the filling in.  Place the chicken seam side down in the pan.  Cook for 4 minutes or unti that side is golden brown.  Flip and repeat.

9. To finish cooking the chicken add 1 cup of chicken stock to the pan (leaving chicken in place) and place in a 350 degree oven for 20 minutes.

10. remove from oven, slice and serve over rice.

Saturday, November 7, 2009

Pumpkin Spice Cupcakes


Today I tried a quick and easy Pumpkin Spice Cupcake recipe that if a great way to use a box cake mix. The turned out light and fluffy with a hint of pumpkin taste. If you want to try out this recipe it was really easy.

Betty Crocker Yellow Butter Cake Mix
1 package instant pumpkin spice pudding mix (small box)
4 large eggs
1 stick non-salted butter
1 cup of milk

Mix together cake mix and pudding mix. Then add softened butter, eggs, and milk. Beat with a mixer until smooth. (you may still have a few lumps from the butter but thats okay.) Spoon into cupcake liners and bake 20 minutes or until toothpick comes out clean.

Top with your favorite frosting. I used a swiss buttercream but a cream cheese frosting would also be good. Then sprinkle a little pumpkin pie spice on the top. Eat and enjoy!