Day #2 of my "last" fall semester all completed - and since school is back in session, it's time for slow cooker dinners to make their way back into our menu. We've found that when I have earlier evening classes and am home at a decent time that this provides a warm dinner for both of us OR if I have late night classes after work, that this is dinner for my husband and lunch for me. On those nights, for dinner on campus I'll just eat a small salad or something else light, since I had a fairly filling lunch.
Also, now that "summer is over" - it means no longer having afternoon runs or workouts at my leisure. Looks like I'll keep my runs to Thursdays and the weekends. But I have found kettleball workouts a great 20-30 minute workout to do in the evenings when I get home from class.
This particular stuffed chicken recipe is a great recipe to make for a number of eaters or servings to last for at least a few days. I'll be exploring some alternative fillings that may be more family friendly for picky eaters that prefer things like pizza, but this one is certainly more of a Greek inspired filling.
Ingredients:
- 1 Tbsp garlic - minced
- 1 small red onion - diced
- 1 small tomato or 6 cherry tomatoes - diced
- 1/2 can - sliced black olives
- 1 small jar artichoke hearts - diced/chopped
- 1 cup baby spinach - chopped
- 1 cup mozzarella flavored cheese shreds (For cheese eaters, regular mozzarella or feta)
- All purpose seasoning
- 1 cup chicken broth
- 6 chicken breasts
- 2 cups green beans
- 2 cups cauliflower - in florets
Directions:
1) In a medium bowl, mix the garlic, onion, tomatoes, olives, artichoke hearts, baby spinach, "cheese", and seasoning
2) Slice a pocket into each chicken breast. (Watching my dad fillet freshly caught fish as a kid came handy).
3) Stuff chicken breast with spinach/cheese mixture & place chicken in slow cooker. Repeat 6 times (or however many chicken breasts you have to be stuffed). Be sure to keep the pockets facing up, unless you want the guts all spilled out.
4) Pour the chicken broth around the chicken breasts, not over, around. Purpose is to keep the chicken moist and flavor it up a bit, not to drown the insides.
5) Place the cauliflower florets around the perimeter of the slow cooker.
6) Then layer up the green beans around the perimeter. (Next time, I may try layering the veggies underneath)
7) Last step, put a lid on it. And set on low for 8-10 hours until chicken breasts are fully cooked.
8) Now either in the morning or when you get home, the goods in the slow cooker should look like the picture below.
9) And when it's time to eat, serve up the chicken breasts on a plate and the green beans and cauliflower on the side.
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