Stuffed Chicken w/ Spinach

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Stuffed Chix Cooking

Running a bit late on Sunday, but I knew that a crock was in order for the day. After dragging my somewhat wine soaked ass out of bed, decided on a chicken dish – alas, forgot to lay out the chicken on hand…off to store. $40 bucks later (that included a nice bottle of red for dinner) & had to get this thing in the cooker before noon. According to Glen Fry – the heat is…on. Saxamaphone playing in background.

Sharpened up the meat knife & dug in. Have to say, one of the best feelings in prep is an extremely sharp knife. The method I use is a wet stone. One of my memories of my grandfather who was a butcher in Blair, NE, was watching him go at one of those old school knives w/ a hollow metal handle (kinda looked like an old drain pipe) & getting that sucker to a fine edge & cutting into some flesh. Respect, pour a bit of 40 out, not to much you gotta save it for cooking.

Here we go:

  • 4 chicken breasts
  • 2oz goat cheese (crumbled)
  • 2oz parmesan cheese (had to use shake stuff on hand – forgot to get at store)
  • 8oz roasted red peppers – sliced into manageable pieces
  • 6oz fresh spinach
  • 4 garlic cloves minced
  • 1/2 cup chicken broth
  • 1/2 cup dry white whine (Fume Blanc to be all hifalutin about it – wine steward said it was best for cooking)
  • 2-3 tblsp olive oil

Lets get it on:

  • slice chicken breast along side almost to other side (try not to leave a hole – the stuffed part will leak out)
  • mix the goat & parmesan cheese together
  • cook the garlic & spinach until spinach is wilted (about 4-5 mins)
  • stuff equal amounts into chicken gash – this order: goat/parmesan cheese, roasted red peppers & then spinach/garlic
  • heat a skillet w/ some olive oil
  • pan sear the stuffed chicken (2 mins each side) – careful this could get messy
  • add pan seared stuffed chicken to crock
  • pour in the broth & wine
  • cook on LOW for 6hrs or so (I found 6 is just fine)
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Stuffed Chicken on Plate

Went out for a much deserved motorcycle ride & had a PBR tallboy @ the Ballard Eagles club #2141 while this dish cooked.

Sweet Jesus, this was absolutely incredible & really not that hard once you get the Eye of the Tiger going. The goat/parmesan had just the correct cheesy flavor along w/ the spinach/red pepper. The chicken was super tender (only one of them fell apart trying to get it out of crock).

Invited a couple of witnesses to my greatness & they concurred that it worked out well. We watched some Moulin Rouge w/ the always fantastic Ewan McGregor.

The foodie topper to this meal was an artichoke & heart of palm salad w/ sparse spring mix lettuce & a home made vinegar mustard dressing (go lite on dressing & let the artichoke/palm stand on their own – thats my motto).

Dressing:

  • 1/3 cup Apple Cider Vinegar
  • 1 1/2 tbsp Grain Mustard
  • 2/3 cups Cold Pressed Olive Oil
  • Sea Salt & fresh ground Pepper to taste

Blend in a, oh lets say, blender or food processor – I used the f’ing Magic Bullet!

There you have it. Suck on it sport – totally rocked out with my crock out on this one if I do say so myself. And I just did.

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