Stuffed Chicken

I cannot believe I haven’t posted about this recipe before. That’s just nuts!!! I’ve made it thrice now. My apprehension has a good foothold: Every time I make this recipe, I’m worried it won’t turn out well or I’ll mess something up. Also, there’s a lot of hands on time. And I get really excited when I make it.

This recipe is incredibly versatile, which means I narrowed down the options to share with you. To just one! Aren’t you proud?? It goes like this:

Single Serving Stuffed Chicken
Inspired by Cooking Light, June 2010

1 T olive oil
1 chicken breast
4 kalamata olives, roughly diced
1/4 c spinach, chopped
1 T feta
1/2 oz mozzarella cheese

Preheat oven to 350 degrees F. Heat oil in an oven-safe pan over medium-high. Combine filling: olives, spinach, and cheeses.

Slice a one-inch slit into the side of the breast, move the knife around so you don’t puncture any other side but so that you give yourself room for the fillings. Fill. Place onto heated pan. Saute for 4 minutes. Turn the chicken over and put into the preheated oven for 12 minutes or until a slice into the thickest part reveals a thoroughly cooked chicken with no pink or translucency. Let stand for 3 minutes.

Enjoy. The melted cheese! The melded flavors. Oh. Man. I’m so happy for you that you might get to eat this. And, for that matter, I’m really happy for me, too.

Ehh. I couldn’t do it! Most of you probably want more than one serving, more than one option. Right? Here’s another, closer to the original and four servings.

Stuffed Chicken with Hummus, Feta, Tomato, and Olives
Inspired by Cooking Light, June 2010

4 chicken breasts (about 2 lbs., maybe a bit less)
1/4 c hummus
1/4 c feta
3 T diced tomato
2 T chopped kalamata olives
1 T olive oil

Follow same instructions. Enjoy.

This Summer

I’ve eaten food.

I’ve made food.

I’ve enjoyed it.

Really.

I just haven’t written about it. At all. Oh, how I’ve missed writing about it. It’s been two months! A lot has happened. I watched and celebrated my best friend getting married; I started a new job; I’ve been in the hospital waiting room for an entire day while someone very close had surgery. Boy, that’s an exhausting process to go through. I’m here!!

Here’s an overview.

Perfected hummus.

I also really enjoyed remaking a favorite.

Then there was the season’s tomato to enjoy. And what better pairing than mozzarella??

And now I’m looking forward to getting back in to the swing of things. Let’s do it!

I’ll try desperately hard to never miss half of a season ever again.

Hummmmus

About the title:: I had to do it. Lots of m’s?! Delicious food! It’s only fair.

I have been making hummus (Normal number of m’s there. I can show restraint. [Unless we’re talking about M&Ms or chocolate chips. No restraint there.]) for a few or a couple of years now. I’ve gotten consistent and good… and fast. Please picture me, still in preschool teacher garb, coming home from school absolutely famished. I was crazed. I had a timer. I set it to time. I set to work; I was out of that kitchen in less than 3 and a half minutes with a cheese and spinach quesadilla, freshly made hummus, and tortilla chips. I’m that good.

Well, anyway, the hummus is that good:::

Necessary to the process:
1. Food processor
2. Tahini (ground sesame seeds in a jar)
3. Lemon or lemon juice

Hummus
Inspired by: Martha Stewart

1 (15 oz.) can of chickpeas, drained
1/4 c lemon juice
2 T tahini
1/2 t Jane’s Crazy Mixed-Up Salt (*optional)
1/2 t McCormick’s Grill Master Montreal Steak Seasoning (*optional)
1/4 t cumin
1/4 c extra virgin olive oil

In the chassis of a food processor place drained chickpeas, lemon juice, tahini, and spices. Give it a whir until it looks like it’s beginning to combine but a little too chunky. Add extra virgin olive oil. Give it another whirl until it begins to look smooth and ready.

Taste to check seasoning. Add more if/as necessary. Whir (grind, chop, or pulse) to combine. Then take a spatula to remove the hummus first from the blade into storage container. Then the rest into the storage container. Let it chill in the refrigerator a couple of hours. (Ha. Or scoop it right out of the food processor, being careful to avoid the blades.)

*If you opt out of these very specific but basic spices in my household, you can always exchange them for sea, or kosher, salt and two cloves of garlic. I’ve also made a roasted red pepper version that’s delicious!