Thursday, April 15, 2010

Spinach-Stuffed Chicken Breasts

Spinach-Stuffed Chicken Breasts is our new favorite recipe, and it's so easy to prepare!

Prep Time: 30 min
Total Time: 55 min
Makes: 6 servings

4 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped (can use chopped garlic in jar)
1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1 egg, slightly beaten
1/2 teaspoon dried thyme leaves
1 cup shredded Italian cheese blend (4 oz)
6 boneless skinless chicken breasts (4 oz each)
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil
Hot cooked rice or rice pilaf, if desired

Serve with...
Pine Nut and Green Onion Pilaf
Total Time: 30 min

***In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet, reserving fat in skillet. Drain bacon on paper towels; crumble and set aside.

***In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.

***In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast. Sprinkle pepper over chicken.

***In same skillet, heat oil over medium-high heat. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170°F). Serve immediately with rice.

***This can also be cooked in a covered glass cooking dish in the oven. I prefer to do it in oven. Bake stuffed chicken breasts in a heavy sprayed (olive oil spray) dish at 350F for 45-60 minutes. Ovens vary for cooking time. Cook until chicken is done and stuffing is cooked. Enjoy!

High Altitude (3500-6500 ft): In step 4, cover; cook 20 to 30 minutes, turning if necessary.

Friday, April 2, 2010

T.G.I. Fridays Jack Daniel's Sauce

For years this has been one of my favorite sauces. I just discovered their secret recipe, and wanted to share it. Try this favorite restaurant sauce on chicken, ribs, steak, shrimp or anything else you can think of. This thick and rich sauce/glaze is perfect for any protein and is a definite crowd-pleaser. ENJOY!!!

T.G.I. Friday's Original Jack Daniel's Sauce
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon Tabasco sauce
1 Cup pineapple juice (Keep the small lunch-size cans on hand for cooking)
1/2 Cup whiskey (your favorite brand)
2 Cups brown sugar
2 Beef bouillon cubes
4 Tablespoons Worcestershire sauce

Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes.

Allow to cool and use as a sauce on a grilled meat. Can be refrigerated for later use.