Thursday, April 13, 2017

An Idea for Easter Brunch... Stuffed Chicken Breasts!

Having a brunch can be a challenge since you want food that can be served buffet which means that the food should be able to stay warm at a side table while guests serve themselves. Mostly, you want your guests to enjoy something that is delicious, colorful and filling. One idea is to serve stuffed chicken breasts which can be made ahead of guest arrival time and be kept warm in the oven.

You will need as many chicken breasts as you have guests, fresh baby spinach leaves, onion, cream cheese, mozzarella cheese and grated parmesan. To begin, chop one large or two small onions, wash the spinach and saute these two items together in olive oil until the leaves are wilted and the onion starts to brown on the edges. Remove from skillet and in the same skillet, add a drizzle more of olive oil and lay in your whole chicken breasts (palm size/uncut). Sprinkle on garlic powder, salt and paprika as well as a dash of rosemary. Sear on both sides on high heat and then cover for 5 min on low.

Remove the breasts from the skillet and set aside to cool. Now, preheat your oven to 375. In a bowl, combine the onion and spinach with about 3 heaping tbs of cream cheese and 1/2 to 3/4 cup of grated mozzarella cheese and a pinch of salt. Depending on the number of breasts you are preparing, you may need to double up on the filling.

Taking the cooled chicken breasts to hand, slit each one to fill with the spinach/onion and cheese mixture. Grab a glass baking dish, drizzle with olive oil and lay in each stuffed breast sprinkling each one with grated parmesan cheese. Bake for about 35 min uncovered depending on how many and the size of the breasts, you may need to go longer on the time.  Once completely cooked, you can keep them in the oven until the guests arrive, you should cover with foil and turn the oven to warm.

*Blessed is the name of the Lord!

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