You know those nights that you’ll settle for eating whatever’s in the fridge? Well earlier this week I had one of those nights, and there are a few things that are always in my fridge: peppers, onions, cheese. Always in my freezer? Chicken and spinach. Always in my cabinet? Balsamic vinegar, olive oil and garlic. What a coincidence that those items combined make what I now consider one pretty damn good dinner. Want your family/friends/roomies/strangers to think you’re a fancy-shmancy-really-good-at-feeding-them-chef? This should do the trick (it worked for me!)
IngredientsSorry for the lack of my usual ingredients picture… this was a sort of random, spur-of-the-moment, toss-in-ingredients-as-you-go kind of creation!
- 1.5 lbs boneless skinless chicken breast
- 1/3 cup balsamic vinegar
- 2 tbsp olive oil
- 1 10 oz. package of frozen spinach
- 1 tsp garlic
- 1 red bell pepper (follow yesterday’s instructions for making roasted red peppers)
- 1/4 cup provolone cheese (6 deli slices)
- 1/4 cup parmesean cheese
Cut a slit in the chicken breasts, leaving one end still attached.
To create the marinade, whisk together balsamic vinegar and olive oil. Pour the marinade over the chicken and refrigerate for at least one hour.
Cook spinach according to package directions, squeezing out any excess water. Roast the red pepper according to these directions, from my blog post earlier this week; then, slice them into 1-2 size pieces. In a medium sized bowl, combine spinach, roasted red peppers, parmasean cheese, and provolone cheese.
Stuff each chicken breast with about 2-4 tablespoons of filling, until it is just barely closes. If you got excited and used a bit too much stuffing, just stick a toothpick through the chicken breast to keep it closed in the oven.
Pour any excess marinade over the chicken breasts and bake at 375° for about 30-40 minutes, until the chicken is cooked through.