Here's what happened when I woke up Sunday morning: I decided to suck up it up and move on (y'all who know, know what I am talking about), I decided to run four miles AND THEN I decided to bake like the coming back of Jesus was about to happen...because undoubtedly so, I will have killer caramel rolls set and ready for that occassion.
Chicken was thawing in the fridge, my hair was still messy and I was kicking it in an apron and Lululemon leggins (quite the image, eh?). My Pinterest Boards are overflowing like a spring flood, so this modern day Cinderella decided it was time to alleviate some of that backup. Enter Chicken Stuffing Creativity 101.
Chicken (and pork) is a really versatile food. I know, I know, y'all are probably thinking "but chicken is bland and boring you blonde weirdo!"; BUT here is the kicker, spicing up chicken (much like spicing up the bedroom in a marriage) is actually really easy and fun.
Go to your fridge, go on and do it, pull out that thawed chicken, any type of cheese you have (the more the merrier when dairy is involved), greens, eggs, and garlic. THEN go to your cupboard, pull out breadcrumbs, that lovely girl named PAM, and some salt + pepper.
Are y'all still with this girl? Mmk. Here. We. Go.
(1) Take four eggs and separate them into egg whites. Toss those yolks (or keep 'em). Fluff 'em up and sprinkle a wee bit of salt + pepper in. Mix in your cheese! For my saucy chicken (it was like a lacy white nighty from VS - confident and basic with a bit of an edge), I used 1/2 cup part skim ricotta, 1/4 cup shredded parm and 1/4 cup mozzarella. Let that sit aside and get all gooey.
(3) The fun part comes when you get to smash that chicken breast into a flat piece of chicken. Carefull so you don't wreck it; they are a wee bit delicate. So repeat this for your 4-6 chicken breasts.
(4) Set up your counter in this order: Bowl of egg/cheese goodness, Bowl of egg whites (y'all will have to crack a few more), and Bowl of breadcrumbs. Starting on the far left, fill your chicken with the egg/cheese goodness, then roll it up (pack it and mark it with a B - jk), drop it in the egg whites and then coat that bad boy with breadcrumbs. Place your stuffed breast seam down in the pan.
(5) Repeat for all your flattened breasts. Place those pans in the ove at 450 for 25 minutes. It's an amazing outcome - the egg white within your stuffing makes it fluffy and lite. When you bring them out of the oven, top with a little marinara sauce and sprinkle with cheese.
- Boneless chicken breast (4-6)
- 1 cup breadcrumbs
- 1/2 cup parmesan cheese (shredded)
- 2 cups chopped spinace
- asaparagus (10-12 stalks chopped - should you so desire)
- 1/2 cup part-skim ricotta
- garlic (I use the stuff from a jar)
- Eggs or egg whites
- 1/2 cup mozzarella cheese
- marinara sauce
All they way from MN