Tuesday, October 30, 2012

Spinach & Cheese Stuffed Boneless Chicken

This is one of our favorite meals. Bonus: The chicken carcase makes a great stock for soup - 2 meals from 1 chicken!

The method for this one is a little complicated since you have to de-bone the chicken. We have made a video to demonstrate how to de-bone, stuff & truss the bird.


Here is what you need:

1 whole chicken
1 cup frozen spinach
4 - 6 dried mushrooms
6 cloves of garlic
2 tablespoons pitted Kalamatta olives, chopped up
1 tablespoon dijon mustard
1/4 cup tablespoons goat cheese
1/4 cup low-moisture mozarella
salt & pepper to taste


First you need to blend up your mushrooms in the blender to make a powder (this will absorb more moisture. You want a 'thirsty' stuffing).
 Then you want to sautee the spinach with the garlic until most of the water is out of the spinach. Add the goat cheese & heat until it's all melted down.

Then in a bowl, mix together the spinach, mushroom powder, olives and cheeses. Set aside while you de-bone the chicken.

De-bone the chicken. Check out Tyson's how to video here.


Once the chicken is de-boned, stuffed & trussed. season with salt & pepper, and then roast in the oven at 400 for roughly an hour or until internal temperature of 160.


 We roasted ours with some butternut squash and potatoes.

What you need for the roasted veggies:

olive or avocado oil (approx. 2 tablespoons)
1 butternut squash
potatoes (we had about 4 small russets)
unsalted garlic blend seasoning
salt & pepper to taste. 
cut up the veggies to about the same size pieces so they cook evenly. Toss them in a bowl with the oil & garlic seasoning. 

Spread out evenly on a baking tray and then season with salt & pepper. Season up high for even spreading.

 Bake with the chicken at 400 for 45 minutes until tender & golden brown.
 Serve!

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