We were suppose to deliver cookies to my in-laws last night, but I really didn’t want to make the drive to their house (45 minutes). We schemed up a plan and it worked… have them come to OUR house and we’ll feed them supper! : )
Here is what I made them and it was delish! I even bought fresh bread and had olive oil, balsamic, and fresh pepper for dipping. That was a little too fancy for Jesse’s Dad, but he did try one piece and then wanted the butter.
Oh, and this meal could not have been easier!! And not a lot of dishes… and I don’t have a dishwasher, so I am all about less dishes!
Chicken Breasts Stuffed w/ Spinach & Ricotta
- 4 bone-in chicken breasts (I used 4 thighs and 2 breasts)
- 1pk (10 ounces) frozen chopped spinach thawed
- 1/2 cup ricotta cheese
- 2 cloves garlic finely minced
- ground pepper
- salt
Preheat oven to 425. Drain thawed spinach; transfer to a large bowl. Add ricotta cheese, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; stir well to combine. Stuff chicken with filling (under the skin); season chicken generously with salt and pepper. (I drizzled olive oil to crisp and darken the skin.) Place on a rimmed baking sheet; roast until chicken is cooked through, 25 to 30 minutes.
Roasted Plum Tomatoes
- 8 plum tomatoes (I used Roma)
- 1T olive oil
- 1/4t dried thyme
- 1/2t salt
- 1/4t pepper
Preheat oven to 425. Halve each tomato lengthwise. Transfer to a rimmed baking sheet; toss with olive oil, thyme, salt and pepper until coated. Arrange in a single layer, cut sides up. Bake until soft, about 30 minutes.
You can cook the tomatoes on the same pan as the chicken. I did not because the thought of chicken juices running into my tomatoes kind of grossed me out.
