Stuffed Chicken w/ Roasted Tomatoes

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. 

Everyday Food; Issue 18; December 2004

Chicken Parm Salad Subs

I love myself a mean sandwich!  We have this really cute little shop here in town (that I just tried about 2 months ago) and they make killer sandwiches!!  I actually had one of their sandwiches late last week and ever since I have been on a sandwich kick.

I made these sandwiches last night and they are so good!!  These will definitely be on the top of my sandwich list!

• 1/3 cup vegetable stock (I used chicken stock)
• 1 cup packed basil leaves
• A handful fresh flat-leaf parsley
• A handful fresh mint leaves (I didn’t use because I couldn’t find any)
• 1 large clove garlic, peeled
• Kosher salt
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup extra-virgin olive oil
• 4 ripe plum tomatoes, seeded and chopped
• 1 small red onion or 1/2 medium onion, chopped
• 1 rotisserie chicken
• Freshly ground black pepper
• 2 sesame sub rolls, split

Combine vegetable stock with herbs in food processor.  Finely chop the garlic then mash into a paste with some salt using the flat side of your knife.  Add the paste to the herbs along with the Parmigiano-Reggiano.  Turn processor on and stream in the extra-virgin olive oil.  Transfer the basil dressing to a bowl and add the tomatoes and onions.  Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups.  Add the chicken to the bowl and season with black pepper.  Toss the salad and adjust the seasonings.  Fill sub rolls with the chicken salad and serve!

FoodNetwork.com ~ 30 Minute Meals

Bruchetta

I modified this recipe from the Rachael Ray Show to my taste buds.  I tried it out on my in-laws and they gobbled them up in seconds!  This was actually one of the first times I was in the kitchen cooking since I had the baby!!

• 1 loaf French bread
• 3 ripe avocados
• Juice of 1 lemon
• 1 large clove garlic, mashed into paste
• 2 pints grape tomatoes, chopped
• 1/2 red onion, chopped
• fresh basil, chopped
• 2 tablespoons extra virgin olive oil
• Salt and Pepper

Slice up the French bread into slices.  Toast the slices in the oven until golden and crisp.

Mix together the tomatoes, red onion, basil, EVOO, and salt & pepper to taste.  Set aside.

In a food processor mix together the avocadoes, lemon juice, and garlic.  Process until smooth.

Top the toasted bread with the avocado mixture and then top the avocado with the tomato mixture!