Your Life Your Health: Roasted Stuffed Chicken with Intermountain Heatlhcare

Yield: 6 ServingsIngredients:

Stuffed Chicken

• 5 each Fresh 4oz chicken breast
• 1 cup Fresh spinach
• ¼ cup Sundried tomatoes, chopped
• 1 cup Fresh sliced mushrooms
• 1 tsp. Parmesan cheese, shredded
• 1 tsp. Olive oil
• 1 pinch Kosher salt
• ¾ tsp. Black pepper

• 1 tbsp. Olive oil
• ½ cup Feta cheese
• 1 tsp. Cracked black pepper

• ½ tsp. Olive oil
• 4 cups Boiling water

1. Heat the oil in a sauté pan, over medium-high heat.
2. Add the mushrooms and sauté for 3 minutes, then add the spinach and 1 tsp. of water to wilt the spinach.
3. Remove the mushrooms and spinach and chill.
4. Once cooled, add the sundried tomatoes and parmesan cheese; blend.
5. Cover a cutting board with wrap, lay chicken breasts flat on a cutting board and flatten with the back of a heavy sauce pot.
6. Season the inside of the chicken breasts with salt and pepper; divide the filling equally, stuff each breast.
7. Roll each breast and tuck in the ends to form a seal; brush chicken with olive oil.
8. Bake chicken on a pan at 350*F, for 14 minutes or until an internal temperature of 165F is reached.

Feta Asparagus1. Wash the asparagus and pat dry. Peel the fibrous end with a peeler. 2. Toss with oil, salt, and pepper. Lay flat on a foil lined baking sheet, then sprinkle with feta cheese across the center of the asparagus. 3. Bake at 350*F until the asparagus is tender and develops a deep color.

Quinoa1. Place the quinoa in a fine-mesh strainer; rinse thoroughly with cold water. 2. Heat the olive oil in a pan over medium-high heat; add the drained quinoa. 3. Toast the quinoa for 1 minute, letting the water evaporate. Stir in the boiling water, lower heat; cover and cook for 15 minutes. 4. Turn off heat and let stand for 5 minutes covered.

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