No More Boring Chicken!

Party 'til the Chickens come home! Chicken is so easy to get along with but sometimes it just gets a little boring. It’s time to ruffle those chicken feathers and say stuff it to the same old chicken. Stuffed chicken breasts are a favorite of mine because they sound fancy and are good enough for company! It is easy and yet so elegant. You can even stuff it for a week night dinner.

Pinwheel Spinach Chicken

Ingredients:

3 tablespoons extra-virgin olive oil

4 artichoke hearts, chopped

1/4 cup pine nuts

1 tablespoon minced garlic

1 pound fresh spinach leaves

1 tablespoon minced shallots

Salt and freshly ground black pepper

1/4 cup panko crumbs

4 boneless chicken breasts (about 1 1/2 pounds)

1/4 cup chicken broth

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

Salt and pepper to taste

Directions:

1. Heat the oven to 350 degrees F. Cut eight 6-inch pieces of butcher twine. Put 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. When oil is hot, add the artichoke hearts, pine nuts and garlic and cook for about 30 seconds. Add the spinach, sprinkle with salt and pepper, and cook, stirring constantly, until wilted and most of the moisture is cooked out, about 10 minutes. Remove and roughly chop; stir in the panko crumbs.

2. Next lay the chicken breast on what was once skin side, down on a cutting board. Using a sharp knife cut a thin line lengthwise down the center of the chicken, halfway through the breast. Starting at the center, slice through the left side of the breast like you did on the original cut. Stop before the knife goes fully through. Open the cut side and lay flat. Repeat this same step on the right side and lay it flat. The breast should be of relatively equal thickness all the way across. You have just butterflied the chicken breast! Ta-Da!

3. Time to pound out the breast into a paillard (fancy French for a flattened piece of meat) Cover the chicken on both sides with plastic wrap. Use two large separate pieces to be sure you have room for your chicken to expand. If you don't have a meat mallet, use a can from the pantry or a rolling pin and use it to firmly smack the meat until it is flattened. Be sure to concentrate on the middle as well as the outer edges. Work gently so as not to break through the flesh.

4. Put the stuffing on top of the flattened breasts and roll each one up. Tie each stuffed breast in two places with twine. Sprinkle all sides with salt and pepper. Add another tablespoon of olive oil to the same pan you used to cook the spinach and gentle roll around the breasts to coat them well. Transfer to the oven and bake, turning once, until the chicken is cooked through and golden brown, 20 to 25 minutes.

5. Make a quick pan sauce while the chicken is resting. Remove the chicken to a plate and tent with foil. Set the pan over medium heat and add the chicken broth and scrape up all the browned bits of flavor. Add the mustard and vinegar. Cook, stirring frequently, until the sauce thickens. It will be a thin sauce. Add a little salt and black pepper to taste. Remove the string from the chicken and slice crosswise into medium thick pieces. You will see the pinwheel of spinach stuffing. Fan out the chicken on the plate and drizzle with a couple spoons of the sauce.