Thursday, October 22, 2009

southern comfort: stuffed chicken, cheesy grits, & apple harvest salad

the second installment of this week's delicious treats was stuffed chicken with a side of warm cheesy grits and simple apple harvest salad. i made up this recipe on the fly when i wanted to use up the cream cheese in the fridge. the meal turned out better than i expected and the grits were just the creamy, cheesey delicousness i craved. anddddddd it was a weight watchers recipe.
4 chicken breasts, pounded thin
1/3 cup light cream cheese
3 tablespoons of sundried tomatoes, chopped
1 cup of frozen spinach, drained and dried
3 cups of chicken stock
3/4 cup of 5-minute grits
1/4 cup light
alouette cheese

preheat oven to 350 degrees. combine spinach, cream cheese, sundried tomatoes and s&p in mixing bowl. i found it best to mix with my hands. evenly scoop a dallop of mixture on each chicken breast and use knife to spread out over entire chicken. roll up chicken breasts from top to bottom and secure with kitchen twine or these eco-friendly bad boys. cook for 30 to 35 minutes, depending on size of chicken breast.

in another pan bring chicken stock to boil. add grits and cook for 5 minutes. stir in alouette cheese and s&p. it's that easy!

i don't really have an exact recipe for the salad, i just kind of threw together ingredients that reminded me of fall. i added sliced apples, craisins, toasted walnuts, mixed greens, orange peppers and mixed greens. we touched it off with a raspberry walnut vinaigrette. enjoy!

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