Friday, April 2, 2010

Spinach Artichoke Chicken

I don't know where to begin about the ease and delicious-ness of this simple grilled meal.

Our lives have become too complicated for me to cook for hours every night . . .so I depend on my knowledge of classic ingredients and a great glass of wine (!)

This is a classic "oysters rockefeller" stuffing with the addition of artichoke hearts and a small amount of mixed cheeses-in this case parmesan-reggiano, Colby and American cheese.

I started the topping by dicing a smoky bacon, lightly sauteeing the first batch, adding a second batch and cooking it a little more tenderly. Next, I added creamed spinach and quartered artichoke hearts. A little freshly squeezed lemon juice was added to brighten the ingredients before adding freshly minced garlic, homemade sourdough breadcrumbs. Everything was sauteed on low heat-making incorporated all the ingredients well. Finally, I added the cheeses in stages and reduced the heat.

The chicken breasts were pounded flat, coated with olive oil and grilled very quickly. A small 1/4 cup of the stuffing was mounded on top with the addition of a small amount of bread crumbs before placing my pan in a pre-heated broiler!
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