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.

Sunday Dinner: Pork Roast & Apple stuffing

Looking for a fall comfort dinner?  Tonight we did Pork Tenderloin with apple stuffing and pan seared brussel sprouts.  I love Sunday dinner, especially on a gloomy fall day.  I think it gives everyone something to look forward to all day.  I try to come up with something special since I've actually got time to really put some "love" into a meal.  During the week- I cut a lot of corners and stick with things that are quick and easy.  On Sunday I don't mind spending time chopping veggies and building flavors for a good recipe.  I love this recipe I put together today.  The stuffing is sweet and savory and I used a sweet chicken sausage to pair with the chopped apples.  The roast is simple but cooked to the perfect temp. it melts in your mouth.  To really brighten things up I created an unusal but yummy brussel sprout recipe.  I found I LOVE brussel sprouts when they are prepared like this, but my trusty taste testers couldn't get over the "brussel sprout mindset" and didn't love it.  If you like brussel sprouts or want to try it for the first time. You'll love this recipe.

1/4 C. diced celery
1/4 C. diced onion
2 chicken and apple sausages (casing removed and crumbled)
1/2 bag of stuffing mix
3/4 cup panko bread crumbs
1 egg
2 apples (peeled and chopped)

1 cup Chicken Stock

1 t. dried sage

1/2 cup roasted salted pecans

1 pork loin

2 T. honey

2 packets Duck Sauce

2 T. apricot preserves

2 t. chicken stock

Stuffing Recipe:

Sautee celery, onion and sausage in EVOO until onions are translucent.  Add Apples, cook 5 minutes. Salt & Pepper to taste. Toss in stuffing mix, panko, egg and chicken stock.  Toss in salted roasted pecans and place in the bottom of a roasting pan.

Pork Loin:

Season pork with salt, pepper, ground red pepper & paprika.  Mix Honey, duck sauce, preserves and chicken stock together.  brush over the meat.  Place meat atop of stuffing.  Cover.

Roast at 325 degree for 45 minutes.  Remove lid.  Reglaze. Roast without lid for 30 minutes or until thermometer reaches around 160 degree.   Let rest for 15 minutes.  Slice and serve.

Fancy Brussle Sprouts:

quarter desired amount of brussle sprouts
sautee over medium high heat in EVOO.  Season well with salt and pepper.  Meanwhile in a bowl wisk 2 T. of dijion mustard, 1 t. sugar, 3 T. pomegrante vinegar (or red wine vinegar).  Once sprout start to brown toss them in the dressing.  Place in serving bowl and top with feta cheese, pecans and dried cherries.  Serve warm.