I’ve been bursting with excitement for the past couple of days due to the fact that any day now my nephew will be here! I believe I’ve sufficiently annoyed my co-workers and friends with all my talk about the baby. And if I haven’t? Well, there’s still time. The doctor says it will be any day and I’m just over the moon, really. I’m completely smitten over babies and to have a nephew? Pinch me now, The day is almost here!
For those of you aunties, mamas or friends out there, what are some things that might be special to bring to the hospital the day after delivery for the new parents? My SIL agreed to jot down some requests (mostly food related) and I put a bug in my brother’s ear as well but I would love to have a little surprise in store as well.
With all the news of babies, travel, dinner plans and reunions with friends, this week has flown by. To keep us going I’ve realized it’s essential to have a few particular staples in the pantry and fridge. This way, meals can be sort of tossed together and leftovers slipped into tupperware to bring for lunch. Packing lunch is one of my least favorite chores so if it can be avoided I’m a happy camper.
I love this meal, really I do. It’s so easy and down-home with a little twist. The filling is a simple frozen spinach with goat cheese topped with some salt and pepper. That’s it. Marscapone cheese would also be really nice as would different greens and maybe some sundried tomatoes or red peppers. Get creative!
Simple Goat Cheese and Spinach Stuffed Chicken Breasts
4 chicken breasts (~1 lb)
~3 oz goat cheese (a hearty couple of tablespoons)
1/2 c. frozen spinach, defrosted
1/3. c plain bread crumbs
1 egg beaten
salt and pepper to taste
Set the oven to 375. Line a baking sheet with parchment or spray.
For filling: Combine warm spinach with goat cheese in a small bowl and mix (adding more of each as needed)
Take each chicken breast one by one, lay flat on the cutting board and with a paring knife cut a 1-2 inch horizontal slit creating a “pocket”- be careful not to cut a hole clean through.
Whisk egg in one bowl, set aside. Next to it, place bread crumbs in an additional bowl.
Take about 1-2 T of mixture and using your fingers stuff the chicken. Coat the chicken in egg letting excess drip off then coat each side with breadcrumbs. Repeat with each, placing on prepared baking sheet.
Bake for about 20-25 minutes (depending on thickness of chicken). Serve with roasted vegetables and brown rice (or another filling grain).