A Real Woman in the Kitchen

Yes, here's how a real woman cooks in the kitchen: still geared out from a good workout, with a frilly apron on!

I must share my delicious dinner from the other night made  from the Working Cook by Tara Duggan.

Goat Cheese-Stuffed Chicken Breasts with Spinach

Ingredients: 2 large eggs, 1.5 cups Panko (I used Ritz & saltine crackers because it's what we had), 4 boneless skinless chicken half breasts, 4 large slices prosciutto (I didn't include this) 3 ounces herbed fresh goat cheese, salt & pepper to taste, 1/4 cup olive oil or vegetable oil, 2 gloves garlic sliced, 20 ounces fresh spinach, 1 tablespoon fresh lemon juice and lemon wedges for garnish (I left this out too)

I cut the recipe in half for just David and I.

Preheat oven to 450.

Whisk the eggs lightly in shallow bowl. Place the bread crumbs in a nother shallow bowl or on a plate.

With a sharp knife, carefully cut horizontally about halfway into one breast to crate a large pocket about the length and width of the breast. If possible, try to leave the ends uncut so the stuffing doesn't fall out.

Layer a folded piece of prosciutto along the insides of the pocket, then spread one quarter of the goat cheese over the prosciutto. (Instead, I melted about a teaspoon of butter and spread inside the chicken before adding the goat cheese just to keep some moisture and flavor in the chicken.) Carefully close the opening and seal with a toothpick, if desired. Season the chicken with salt and pepper. Repeat with the remaining breasts.

Dip each breast completely into the egg, allow the excess egg to drip off, then dip into the bread crumbs. Pack the bread crumbs on to cover completely, then shake off any excess.

Heat the oil in a large frying pan over medium-high heat until very hot. Carefully place the chicken in the oil and fry until golden brown, 2-3 minutes per side.

Transfer the chicken to a baking sheet and bake in the oven until the chicken is cooked through, about 10 minutes.

While the chicken in baking, remove and discard all but about 1 tablespoon of the oil from the frying pan used for the chicken, leaving the brown crispy bits in the pan. Return the pan to medium heat and add the garlic. Saute briefly, scraping up any browned bits from the bottom of the pan. Add the spinach, a little at a time, stirring until it wilts. Season with salt and paper.

I also made rice with the rice cooker, and I think the rice was necessary to complete the meal. I was VERY HAPPY with this recipe. Pretty quick, easy and very tasty! I highly recommend this dish.

So far, I've also cooked up Thai Chicken with Peanut Sauce over Rice, Favorite Spaghetti Staple, Organic White Mac & Cheese with Broccoli, Pork Chops w/mashed potatoes & string beans . . . 

Tonight's dish will be Microwave-Steamed Sea Bass with Asparagus & Black Bean Sauce (served over rice) also from the Working Cook!