Well, maybe not ALL that gourmet. I’m not one of those hot British or Scottish chefs. But for a day ending in paper plates and plastic cups, I thought it was pretty fancy.
But lets start at the beginning. I grew up with a mother who gardened like it was going out of style. If there was a place to plant things, she planted them. If there wasn’t a place to plant things, she MADE places. In the winter time, the house went from our usually cluttered living place, to a bit of a jungle-y cluttered living space. All the plants that could be brought in, were brought in, and everything that couldn’t, was wrapped in plastic to stay warm, or mourned in its passing.
There came a point in my life, I despised gardening. Sorry Mother.
But I think I may have come to see the light.
The desire to have fresh garden vegetables, like cucumbers without the wax, tomatoes that the bugs will eat too, and the taste of something grown all by myself, has driven me to gardening.
I even had a helper.
Who stayed with me, almost to the bitter end.
However, although my little man loves being outside, tiredness kicked in at the end, and I finished the last bit alone.
That green stuff still growing in the middle one is Cilantro. I love Cilantro.
So after a day of gardening, Maddy and I got down to cooking. The menu: Green Salad, Parmesan Gnocchi, Stuffed Chicken, and Garlic Bread.
I thought I’d share the stuffed Chicken recipe with you. Because it’s a favorite, and I love it.
I also hear the stuffing is good with mushrooms, and for stuffing mushrooms. I, however, Hate. Mushrooms. With Capitals. The smell of them nauseates me. So I don’t use them. But you can. If you lean that way.
I was feeding a family of 9 plus a baby. But it’s easy to break it down. You just have to remember one simple rule.
Lots of Butter.
Less of everything else.
It’s a southern thing.
I was going to take pictures of the whole thing, but it was late, we were in a hurry, and we had 9 hungry people to feed. So I took finished pictures.
and… pictures of Seth eating cucumbers with the little man.
SRSLY, How could I resist?!
9 Chicken Breast sliced almost in half
1 stick butter
1 large onion
4 large garlic cloves
1 large bag of frozen spinach, OR (even better) 2 Large bags of fresh and chopped spinach
3-4 to 1 cup Italian breadcrumbs
1 cup shredded Parmesan
Salt to taste
Pepper to taste
2 tsp Basil
Pre-heat oven to 350*
Set filleted chicken in rows in an oven proof pan and set aside.
Saute onion and garlic in butter over medium heat until clear and soft. Add spinach and cook down until spinach is done.
Remove from heat and stir in breadcrumbs, Parmesan, salt, pepper, and basil.
When combined, stuff chicken breasts full, and sprinkle with paprika for a lovely color, adding some breadcrumbs and Parmesan for texture.
Cook at 350* until done. About 20-30 minutes. You want to watch carefully, you don’t want the chicken to dry out.
Serve with your favorite sides.
The Gnocchi wasn’t quite what we hoped for, but it being the first try, we were totally ok with how it turned out.
My little man hopes you like it.