Parmesan Crusted Stuffed Chicken Breast

Hello Lovely,

Two Sundays ago, my mother gave me the task of making Sunday dinner for everyone. It was kind of last minute so the only thing we really thought of was Macaroni and stuffed chicken breast. I was going to use my cream cheese until I remembered that cream cheese doesn’t melt very well, and my family more than likely wouldn’t like cheese inside of chicken. So I had to think of something else. It wasn’t until I was actually cooking the chicken that I thought of a spinach tomato combination. This chicken was seriously easy to make. It only needs a few ingredients, and you won’t have to worry about your chicken being dry either. I took a slightly unconventional route by boiling the chicken before baking it because I found it helps to soften it.

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Parmesan Crusted Stuffed Chicken Breast

Ingredients

  • Five large chicken breasts

  • 1 cup half and half

  • Olive oil

  • 1/2 cup sundried tomatoes (fresh tomatoes are good if you don’t have sundried)

  • 1/2 cup roughly chopped spinach

  • 2 tablespoons red pepper flakes

  • 2 tablespoons garlic and pepper seasoning

  • 1/2 cup parmesan cheese

Directions

  1. Marinate the chicken breasts in the garlic and pepper seasoning, then leave in the fridge overnight.

  2. Take chicken breasts out of the fridge and boil in a pot of water for 30 minutes. Allow the chicken breasts to cool completely before proceeding.

  3. With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don't cut all the way through.

  4. Open the chicken breasts up where you cut them and layer the tomatoes and spinach. It's okay if you can't fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together.

  5. Place chicken breasts in a casserole dish and cover in the half and half and olive oil. This will keep it moist while it bakes. Top with red pepper flakes and parmesan cheese. You can put the pan in the oven at about 375ºF. Allow the chicken to bake for another 30 minutes. Serve warm and enjoy!

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Arugula + White Cheddar Quiche

Hello Lovely,

Sunday brunch is, quite simply, the best meal of the week. Whether heading out to a bottomless mimosa-soaked continental spread, or baking buttery pastries to serve with seasonal jams, the vast amount of food options makes me very happy. When my parents were together my dad would make quiches as a treat for us (mostly because it took so many eggs). I loved quiches and always could eat a whole one by myself. But as an adult I never made a quiche. I made a frittata when I lived in Tampa and a few times since moving back home, but never a quiche. So I had to fix that! Use a ready made pie crust to speed up the process!

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Today's recipe comes from Genuis Kitchen but I made a lot of changes. I wanted something that could be simply reproduced for Sunday dinner because if I don't like spending a lot of time in the kitchen, I'm sure you're the same way. Also this version costs significantly less money! I served this for Sunday dinner to my friends and they absolutely loved it! The sweetness of the crust perfectly complimented the savoury flavours within the quiche. I was lucky to even have any leftovers. Making a quiche doesn't have to be difficult. So get the recipe after the jump and serve this at your next family dinner!

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Arugula + White Cheddar Quiche

INGREDIENTS

  • 1⁄2 cup butter
  • 1 teaspoon bottled minced garlic
  • 1 small onion, chopped
  • 1 cup milk
  • 4 eggs, lightly beaten
  • salt & pepper, to taste
  • 2 cups arugula
  • 12 ounces shredded white cheddar cheese 
  • 1 (4 ounce) jar sliced mushrooms, drained
  • 1 graham cracker crust

DIRECTIONS

  1. Heat oven to 375°F.
  2. In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
  3. Stir in 6 oz. cheddar, mushrooms, and arugula. Mix well; place into pie crust.
  4. In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over arugula mixture, poking holes to allow the egg mixture to seep inches.
  5. Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in centre comes out clean.
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