Rise and shine my little beauties!
I hope everyone had a fabulous Fourth of July celebrating America’s 240th birthday. Dang we look great for our age, am I right?!
With all of the BBQs that are going on, I wanted to figure out a way to use some of the ingredients that you might already have on hand: chicken, cheese and corn. So, I did some researching and experimenting, and with a little inspiration from the Food Network, came up with a delicious recipe for Spinach and Corn Stuffed Chicken! (Can I get a “what what“?!)
Below are the ingredients you will need for this scrumptious meal!
3-4 Boneless chicken breasts
4 Cups of spinach
4 Tbsp. of olive oil
1 1/2 tsp. of garlic – minced
1 Ear of corn (or 1 cup of canned corn)
1/2 Cup of shredded mozzarella
2 Cups of baby carrots
1 tsp. cinnamon
1/2 Lemon – juiced
First, start of by pouring 2 Tbsp. of olive oil into a sauté pan, add the spinach and garlic, and cook over medium heat for 3-4 minutes, or until the spinach is a deep green and reduced. Next, add in the corn and cook for another 2-4 minutes.
Turn off the heat to the pan and pour the spinach, corn, garlic mixture into a mixing bowl and let cool for a few minutes.
While we’re waiting for that to cool a bit, let’s work on le carrots. Take a saucepan and fill it with an inch and a half of water. Put the carrots in with the cinnamon and bring to a boil. Once this starts boiling, bring to low-to-medium heat and let simmer for 8-10 minutes.
While the carrots are cooking away and becoming all tender-like, take one of the chicken breasts and make a 3-4 inch slice into the side so that you have a pocket.
Next, stuff that pocket with the spinach/corn mixture and add a little bit of mozzarella cheese. (Mmmm… cheese.) Repeat these steps with each remaining chicken breast. If you have any remaining filling, pack away in a container and use it to make scrambled eggs the next morning! (Delish!)
Take the same sauté pan that you used for the spinach mixture, add the remaining 2 Tbsp. of olive oil, add your chicken breasts and cook over medium heat. Sprinkle some salt and pepper and place a lid on the pan. Let cook for 7 minutes on one side, then flip over to cook for another 7 minutes on the other. You can use a knife to cut into the chicken to make sure that it’s fully done. (No pink center.)
By the time the chicken is done, your carrots should be as well. Use a strainer to strain the water from the carrots.
Plate and enjoy!
As always, thank you for stopping by and cooking with me on Stark Naked Cooking! I hope you enjoyed this post and look forward to seeing you next Friday for our next recipe!