Dinner Dilemmas
On most occasions, the clock strikes 5 pm and I suddenly realize I have given no thought to dinner. In between spoon feeding my six month old and telling my toddler not to pull on our dog’s tail, I manage to open the refrigerator. Knowing that I cannot serve another night of leftovers that we have had the past three nights and that my husband will NOT enjoy the spaghetti-o's that my toddler loves, I spy some chicken breasts sitting on the shelf! I am saved!
The recipe that follows is sure to save you on those hectic days as well as please both the eyes and the mouth!
Stuffed Grilled Chicken
Individual chicken breasts, pounded slightly
Fresh mozzarella (I have also used regular block mozzarella)
Fresh spinach or one bag of well drained frozen spinach
A jar of roasted red peppers (larger size jar will give you enough to make about 8 chicken breasts)
Toothpicks
Slice a pocket in each chicken breast. Open and pound each breast to make it a bit thinner. In the pocket , layer the following: spinach, two to three slices of mozzarella cheese, two to three roasted red peppers and more spinach leaves. Use the toothpicks to hold the seams together. Throw on the grill, cutting slightly to make sure that chicken is fully cooked. Serve with a favorite side dish, such as corn on the cob and applesauce or wild rice and asparagus. Enjoy!
Helpful hints: Make sure that grill is sprayed so that chicken does not stick. You may want to use tongs to flip chicken to hold pieces together better.
Options: Mix and match your options below depending on pantry stock and time you have
Chicken seasonings: Marinade chicken in Italian dressing or balsamic vinegar for 30 minutes
Put a favorite rub seasoning in your chicken to make it spicy.
Brown chicken in pan. Bread chicken breast in bread crumbs. Bake instead of grilling (350 degrees for about 20 minutes) .
Stuffings: Tomato, spinach and mozzarella
Swiss cheese and proscuitto
Whatever else your family enjoys!