Stuffed Chicken Breast with Spinach, Feta and Sundried Tomatoes
Created by Chef John Spencer
6 oz Chicken Breast
.20 oz Spinach
.50 oz Feta Crumbles
1/8 tsp Fine Salt
1/8 tsp Course Black Pepper
.50 oz Sundried Tomatoes
1 oz Parmesan Breading
.5 oz Sweet Cream Butter Olivelle Olive Oil
Preheat over to 350 degrees.
Trim excess fat off of boneless skinless chicken breast.
Cut a pocket in the side of the chicken breast creating a cavity.
In a mixing bowl combine feta,spinach,sundried tomatoes, olive oil, salt and pepper.
Stuff the pocket of the chicken breast with the mixture so it is exposed in the opening of the pocket.
Coat the outside of the chicken breast with parmesan breading.
Place in preheated oven for 45 min – 1 hour depending on oven.
Brussel Sprouts with Dark Balsamic Glaze
Olivelle Dark Balsamic Vinegar
Remove outer leaves brussel sprouts.
Place brussel sprouts in a saute pan.
Add 1/4 cup of water in pan and steam brussel sprouts for 2 minutes on high heat.
Add Balsamic vinegar in with brussel sprouts and saute until tender, around 10 minutes.
Do not over cook.
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