FALL AND WINTER Hours of Operation

9:00 am to 5:00 pm Mon-Sat
10:00 am to 5:00 pm Sunday

SPRING AND SUMMER HOURS

9:00 am to 6:00 pm Mon-Sat
10:00 am to 6:00 pm Sunday

RSS

Spinach Stuffed Chicken Breast

 
3-4 Organic Boneless Chicken Breasts
Large Container of Organic Baby Spinach (six serving size)
1 once or small portion of Swiss Cheese or Gruyere Cheese for each Breast
Crushed Walnuts for inside and outside
Olive Oil
Cracked Pepper and Salt to taste
 
Drizzle Organic Unfiltered Olive Oil in saute pan. Saute all of the Spinach, then set aside.  Filet Chicken Breasts and prepare to pound.  Place long strip of wax paper on counter top. Place breasts on wax paper, then cover with an additional strip of  wax paper. Pound away until double in size. Remove top sheet of wax paper. Drizzle Breasts with Olive Oil, crack some salt and pepper on each Breast. Place cheese on each Breast and a nice portion of spinach on the cheese. Make sure all of the cheese is covered with the Spinach. Spread a little crushed walnuts on each breast or a lot. I love the Nutty flavor it adds to this dish. 
 
In a baking dish, make a bed of Spinach for each Breast.  Roll the Breast up and tuck ends in. Turn the Breasts over and place on the Spinach beds.  Drizzle with Olive Oil. Top with remaining crushed Walnuts.  Bake 350 degrees for 30-35 minutes depending on size.
 
Play with your food…. Enjoy!
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